Durum Rice Egg Bread

Durum Rice Egg Bread


This is the first bread I made using my new Ankarsrum mixer.  My wife surprised me with it for a Hanukkah/Christmas present.  I have been using the Bosch Universal for many years and loved it, but a while ago a piece on the base broke off and the bowl does not seat properly.  There is no way to fix it other than buying a used one especially since they just updated the model recently.


I have always heard good things about the Ankarsrum and so far I’m not disappointed.  There is a little bit of a learning curve but I’m starting to get the hang of it.  I usually add my dry ingredients first but with the Ankarsrum you are supposed to add the water first and then add the dry ingredients.  I like to hold back some of the water and add it as needed but I forgot to do it for this maiden voyage and it worked out fine.


I am a big fan of adding cooked rice to bread as I like the texture it adds.  I had some left-over Jade rice I made for dinner the other night which had some onions mixed in.  I used some fresh milled Durum flour sifted once along with some fresh milled corn flour also sifted once with my #30 drum sieve.  The egg yolks added some extra moisture and flavor and the sesame seeds added some additional extra flavor.


All in all this one came out great with an open moist and flavorful crumb perfect for sandwiches or dipping in home made Sunday “gravy”. 





Here is the link to the BreadStorm files:



Levain Directions


Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.


 Main Dough Procedure


Mix the flours, egg yolks  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain,  cooked rice, olive oil and salt and mix on low for 4 minutes.  (Note: with the Ankarsrum I adjusted the speed from low to medium).  You should end up with a cohesive dough that is slightly tacky but very manageable.  (Note:  if you are not using fresh milled flours you may want to cut back on the water).  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer set to 79 degrees F. I only let the dough sit out for 1.5 hours before refrigerating).


When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.


The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.


Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.


Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.


Lower the temperature to 455 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.


Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.