Sekihan pan – Red rice bread

My reader Nippon-nin thought the black rice bread (bread with added rice) looked like o-seki-han, Japanese red sticky rice.
sekihan

Today this is the real Canada Dr… well, the real sekihan-pan.

The other had not the flavor of the festive rice. This one has it 100%…

It’s really made of red azuki beans and of rice. I used “rice bread flour”, a mix of milled rice with gluten so I could make a classic yeast bread dough. The product is a bit expensive and I don’t think I’ll buy it again. I think regular rice flour and baking powder could make a good version too. Both dough could be steamed in a rice-cooker instead of baked in the oven. There are many possibilities.

I made the dough with the cooking broth of the azuki beans, then added boiled beans to it.

On top of that pink rice you often add gomashio. Normally, it’s crushed sesame with salt. I’ve let them whole.

Many shapes.

Back side.

Inside. You can see the beans in a quite moist pink bread.

Enjoy with green tea. Hot or cold, it really tastes like seki-han. That could be a great bread for a hanami picnic under the cherry blossoms if…
If I still have some left when the storm stops and the flowers open.
If the storm lets a few branches on the trees.
It’s apocalyptic today. Ffffffffffffff… the wind. Good point : the wind has cleared the air from pollen so we can breath better.

Arlequin sandwitch (with black magic)

Or haunted Pisa tower sand ? Well, it colorful like a Harlequin in black mask :

arlequin wiki C’est une tuerie… That’s how I made it :

A little slower ?

First slice in 3 a bun of “black rice bread”.

The first and second floors share the same carpet of tomato paste.

1F : olives, dry herbs, corn, green chili. Then lotus roots that will bring a super crunchy feel. Then a few drops of olive oil and a little parmesan cheese.

2F : Bell peppers, stalks of Italian parsley, then pizza cheese.

Then pass the 3 layers in the oven toaster.

Mmmmm…. NO WAIT !
Add fresh parsley and ruccola :

Pile up and serve with more veggies.

Eat the veggies too.

Black rice bread

Bread with black rice.
Where does this idea come from ? Daring Bakers. But not only.
Well, that’s floating in the air. Now in Japan, there is a real craze (orchestrated by marketing wizards) around the Home Bakery machines that make bread from rice. Well, that’s not really possible to make bread with only rice as it lacks gluten. There are various *tricks*, but here I simply added the rice to bread flour, inspired by Daring Baker’s brown rice bread recipe.

I was experimenting the Dutch crunch for the “tiger bread” of the challenge. I had the “plain rice flour” called by the recipe. So I tried 2 substitutes here and I didn’t get the expected tiger effect, but those funny rolls.

That’s Chinese black rice. Is it sticky rice ? Maybe. I don’t know what I buy ? Hey, no. That’s the charm of shopping in Chinatown. That’s not that they can’t speak Japanese, that’s they are friendly like jail doors. They don’t talk to you. They write minimal information on packages. Like for rice, they put in a transparent bag : you can see what it is. The label has only origin and date, as that’s compulsory. So, it seems semi-sticky. I wish I could tell you…

I cooked it normally in the rice cooker and I put one cup in the blender with 3 cups of water to get a thick sauce. I made a normal bread dough with this addition, in Kiki (my home-bakery).

Surprise : the dough went very high (3 to 4 times the initial volume) and it was VERY sticky and when I tried to take it with a spoon it made bubbles ! I think that’s the effect of the stickiness of the rice.

First experiment : Corn starch coating. It never became a paste, it leaked around.

Second experiment : Joshinko coating. Joshinko is a rice *processed flour* used to make Japanese sweets.

The bread was as you see pink inside, very soft and fluffy. Well perfect toast bread.

The corn starch coating, that looks like plaster. That tastes… not. Nothing. That’s decorative, if you like white…

Joshinko coating gave a tastier crust, but no tiger skin effect. The bun didn’t raise as much as it should.

Well interesting. I’ll make more breads with rice.