Breads using rice flour are really scrumptious because of its nice chewy texture. However, it contains no gluten and hard to raise properly. When you make breads with 100% rice flour instead of wheat flour, you need to add the gluten (available on the market). Or in here, using both flour, you can enjoy the freshly baked and aromatic nice chewy bread!
Cook & Photograph by Keiko Onodera
・250 g bread flour
・150 g rice flour
・5 g dry yeast
・18 g sugar
・7 g salt
・260-270 ml lukewarm water (depending on the humidity of your country or the season)
・1 tsp. sugar (for boiling water to blanch the dough)
・1 L water (to blanch the dough)
1. Combine the bread flour and rice flour in a bowl and make a hole in the centre. Add the dry yeast and sugar into the hole. Add salt to the outer flour.
2. Pour the water into the centre little by little and stir by hand until you have a soft, but not sticky dough. Transfer the dough to a lightly floured breadboard and knead for about 15 minutes until the dough feels smooth and elastic.
3. Divide the dough into 8 pieces and make them into round balls. Cover with wet cloth or cling film and let rest for 15 minutes.
4. Roll each piece of the dough into a sausage shape about 20 cm long. Join the ends to form a circle. Place them onto a baking tray with floured baking sheet.
5. Let the dough rise at 30°C for 30 minutes.
6. Preheat the oven to 200°C. Meanwhile, bring the water to a boil with 1 tsp. of sugar. Blanch bagels for 30 seconds per each side and drain water gently.
7. Back the bagels onto a baking tray and bake for about 20 minutes, then, leave to cool down on a wire rack.
8. Serve it with any filling you like!