Bread machine recipe: Black Rice Bread

My doctor told me to cut back on starch, so I bought a bread machine and made purple bread.

Why? Because I'm looking for breads with extra fiber and extra protein. I'm not ready to drop bread from my diet yet, but I figure I can do better than what's available in the grocery store.

Fresh loaf of black rice bread

Okay, it's not quite purple, but it's purple-ISH. This is essentially a white bread recipe, with the addition of precooked black rice and pea protein powder.

I have a Zojirushi Virtuoso BB-PAC20 breadmaker. This recipe ought to work unchanged with the newer Virtuoso Plus BB-PDC20, the older Supreme BB-CEC-20, and (with luck) with any 2-pound bread machine.

The Zojirushi machines have a convenient "Jam" cycle. Yes, we're going to cook the black rice in the bread machine!

  • ¼ cup black rice (rinsed in strainer)
  • 1½ cups water

Put the ingredients in the baking pan and run on "Jam" cycle (1h20m). (If you don't have a "Jam" cycle, just heat it at not-quite-boiling in a covered pot on the stove, with occasional stirring.) Don't expect all the water to be absorbed.

When done, drain the rice through a sieve into a measuring cup. You'll probably have about ⅜ cup of purple liquid left; we'll include that in the bread ingredients.

Add to the baking pan:

  • The cooked black rice
  • 1¼ cups water (total, including the drained rice water)
  • 1½ teaspoons salt
  • 1 teaspoon sugar

Add the dry ingredients on top:

  • 4 cups white bread flour
  • ¼ cup pea protein powder
  • 2¼ teaspoons active dry yeast (on the very top so it doesn't get wet prematurely)

Run on the "Basic/Regular" cycle, crust darkness "Medium" (3h25m). (If you have a different brand of breadmaker, try the standard "White Bread" cycle.) The dough might look a little dry at the start of kneading, but as the rice grains get broken up, they will release more moisture.