Rice Flower Bread recipe of 16-11-2019 [Updated on 22-11-2019]
The rice flower bread it is a somewhat particular leavened product, first of all because inside there is also a small dose of rice flour, but above all for the way it is presented, which makes me think so much of a sunflower :) The dough, in fact, the dough is divided into 7 smaller loaves that will be first decorated with puffed rice and then assembled to recall a flower. The puffed rice will be slightly toasted during cooking, so the final result will be a soft and delicate bread but with a very pleasant crunchy note on the surface;)
I got the idea on the blog The place of strawberries, she was too cute not to do it again, I streamlined the procedure a bit and here's the result.
How to make rice flower bread
Combine the 3 flours in a bowl and mix.
Pour the yeast dissolved in the slightly warm water together with the honey in the center and begin to mix.
Finally, add salt and oil and knead until the dough is strung.
Cover the bowl, place them in a warm place away from drafts and let rise for 2 hours or until doubled.
Once doubled, take the dough, deflate it on the lightly floured surface and make a round of folds.
At this point divide the dough into 7 parts, 1 of which is slightly smaller: with the smallest piece form a ball, with the other 6 form ovals (they will be the petals of your flower).
Lightly wet the top surface of the various pieces of dough with a little water and pass them into the puffed rice, pressing lightly to make it adhere well.
As they are ready, arrange the various parts on the baking sheet lined with parchment paper: the smallest, round piece in the center, the other pieces laterally to form the flower petals.
Let it rise for another 30 minutes, then brush the flower with a little oil and bake at 180 ° C in a preheated ventilated oven, cooking for about 25-30 minutes.
The rice flower bread is ready: let it cool completely before serving.