I was given Dan Lepard’s, The Handmade Loaf recently by a good friend and inside is a lovely collection of launching pads of recipes. Now as it’s begun to be known around these parts, I can’t follow a recipe to save myself. So with this in mind I saw Dan’s recipe for Rice Bread and thought I could fiddle with that.
With some basmati languishing in the fridge and yogurt that needed to be seen to as well, these little fellas did me proud. Healthy, with a sourdough-yogurt-basmati mix, they would have to be quite low GI, and they give a bit more oomph to your standard bread roll. Once cooked, I added some chunky cheese and some old lady pickle*, and I was a happy woman.
* Don’t worry, it’s not really made out of old ladies. Just what I call mustard pickles…. usually made by little old ladies.
Basmati Yogurt Breadrolls
(adapted from Dan Lepard’s Rice Bread)
150gms cooked left over basmati rice
250gms strong bakers flour
200gms sourdough starter
3/4 tps salt
The usual mix, prove, fold, prove, shape, prove. Then baked at 240C for 10 minutes with steam and then another 10 minutes at 220C.
A chewy toothsome breadroll, that also freezes well, and I’m really looking forward to making these again.
This post submitted to the wonderful yeastspotting.