Healthiest Blender Rice Bread by @themodernnonna

1h

10 servings

🍚

350 g

Short grain rice

💧

200 ml

Water

🍞

7 g

Active dry yeast

🍯

15 ml

Honey

🥑

30 ml

Avocado oil

🧂

5 g

Salt

🧂

9 g

Everything but the bagel seasoning

  1. Place
    • short-grain rice
    • warm water

    Place the 350 g short-grain rice in a bowl, cover it generously with water, and soak it overnight.

  2. Drain
    • short-grain rice

    Drain the soaked short-grain rice thoroughly through a fine-mesh strainer.

  3. Add
    • warm water
    • active dry yeast
    • honey

    Add 200 ml warm water, 7 g active dry yeast, and 1 tablespoon honey to the blender. Let the mixture stand for about 5 minutes until the yeast becomes foamy.

  4. Add
    • avocado oil
    • short-grain rice

    Add 30 ml avocado oil and all of the drained soaked rice to the blender.

  5. Add
    • salt
    • Short grain rice

    Add 5 g salt, then blend until the rice mixture is completely smooth and resembles a thick pourable batter.

  6. Line

    Line a loaf pan with parchment paper and pour the blended batter into the prepared pan.

  7. Sprinkle
    • everything bagel seasoning
    • Short grain rice
    • Water

    Sprinkle the batter with 1 tablespoon everything bagel seasoning. Cover loosely and let the loaf rise at room temperature for 60 minutes.

  8. Preheat

    Preheat the oven to 350°F (175°C). Bake the risen loaf for about 55 minutes until the crust is deep golden, crisp, and the center is set.

  9. Cool

    Remove the bread from the loaf pan and cool it on a cooling rack before slicing.

Healthiest Blender Rice Bread by @themodernnonna

1h

10 servings

🍚

350 g

Short grain rice

💧

200 ml

Water

🍞

7 g

Active dry yeast

🍯

15 ml

Honey

🥑

30 ml

Avocado oil

🧂

5 g

Salt

🧂

9 g

Everything but the bagel seasoning

Preparation Steps

  1. Step 1/9

    Place the 350 g short-grain rice in a bowl, cover it generously with water, and soak it overnight.

    🍚short-grain rice
    💧warm water
    🥣mixing bowl

  2. Step 2/9

    Drain the soaked short-grain rice thoroughly through a fine-mesh strainer.

    🍚short-grain rice
    🧺fine-mesh strainer

  3. Step 3/9

    Add 200 ml warm water, 7 g active dry yeast, and 1 tablespoon honey to the blender. Let the mixture stand for about 5 minutes until the yeast becomes foamy.

    💧warm water
    🍞active dry yeast
    🍯honey
    🥛measuring jug
    🥄measuring spoons

  4. Step 4/9

    Add 30 ml avocado oil and all of the drained soaked rice to the blender.

    🥑avocado oil
    🍚short-grain rice
    🥛measuring jug

  5. Step 5/9

    Add 5 g salt, then blend until the rice mixture is completely smooth and resembles a thick pourable batter.

    🧂salt
    🥄measuring spoons
    🥄mixing spatula

  6. Step 6/9

    Line a loaf pan with parchment paper and pour the blended batter into the prepared pan.

    🍳loaf pan
    📜parchment paper
    🥄mixing spatula

  7. Step 7/9

    Sprinkle the batter with 1 tablespoon everything bagel seasoning. Cover loosely and let the loaf rise at room temperature for 60 minutes.

    🧂everything bagel seasoning
    🍳loaf pan
    🥄measuring spoons

  8. Step 8/9

    Preheat the oven to 350°F (175°C). Bake the risen loaf for about 55 minutes until the crust is deep golden, crisp, and the center is set.

    🍳loaf pan

  9. Step 9/9

    Remove the bread from the loaf pan and cool it on a cooling rack before slicing.

    🍳loaf pan
    ✨cooling rack

Composition

Ingredients

Types

Grains, Baking, Sweeteners, Oils, Seasonings

Ingredients

Short grain rice, Water, Active dry yeast, Honey, Avocado oil, Salt, Everything but the bagel seasoning

Notes

Short grain rice (soaked overnight), Water (warm), Everything but the bagel seasoning (amount not given, sprinkled on top)

Allergens

to inform

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Pescatarian, Vegetarian

Calories

233 kcal

Macro nutrients

Protein: 4.2g, Carbohydrates: 43.8g, Dietary fiber: 1.2g, Total fat: 4.7g, Sugars: 2.2g

Nutritional Information

Minerals

Sodium: 410mg, Potassium: 78mg, Iron: 1.1mg, Magnesium: 20mg

Vitamins

Vitamin E: 0.7mg, Thiamin: 0.1mg, Folate: 9mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

loaf pan, parchment paper, fine-mesh strainer, measuring jug, measuring spoons, mixing spatula, cooling rack

Appliances

Blender, Oven

Type

Type

Type Of Dish

Bread, Side Dish, Snack, Breakfast

Occasions

Breakfast, Brunch, Lunch, Snack, Everyday meal

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Crispy, Crunchy crust, Fluffy, Soft, Airy, Chewy

Flavors

Mild, Lightly sweet, Yeasty, Savory, Toasty, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Cool completely before storing,Keep in an airtight bread box or bag,Store away from heat and direct sunlight), fridge : 5 days (Store in an airtight container or resealable bag,Slice only as needed to reduce drying,Toast or warm slices before serving), freezer : 90 days (Slice before freezing,Wrap tightly or use a freezer-safe bag,Separate slices with parchment paper)