Purple Rice Raisin Walnut Toast Bread

Purple colour is inspiring.  The last attempt of honey blueberry bread rolls was fine but purple was not seen.  It is sort of discouraging.  A few nights ago, I read about rice bread recipe from Panasonic bread maker. I has purple rice in the fridge.  So, why not give it a trial? And the outcome was terrific.  Fabulous purple colour, very soft toast bread mixed with rich flavour of raisin and walnut. Like many times!

230g bread flour
122g cooked purple rice
120g water (or 70g water & 1 50g egg)
2.1g yeast
6g milk powder
24g sugar
1g salt
10g oil
40g raisins
20g chopped walnuts

I started the dough in the night and had to work the next day.  Basically, mix all ingredients except salt, oil, raisin and walnuts. After some time, the salt was added.  Oil was added in three batches. Each time after the dough ran to become a ball.  Knead the dough for another 15 minutes.

 

Add the raisins and chopped walnuts and mix till incorporated into the dough. Time was already 21.40.

Let it rise for an hour.

Divide the dough into two. Form them in balls.  Let they stand for 30 minutes.  20 minutes will be fine too.

 

 

 

Grease a toast box and the cover with oil.

Roll out each dough into elongated shape.  Fold 1/3 of it towards the centre from both directions.  Roll it out again and fold once more.  Roll up the dough. Repeat for the other dough.

 

 

 

Put the two rolled up dough into the toast box.  I let them rise in the fridge.  Time was 23.20.

 

I woke up between 4 and 5 am and took the toast box out to room temperature.

It was 06.48 before I put them in the preheated oven.  Had a look, it was almost full.

Bake at 180C for about 30 minutes.

Let it cool for 20 minutes.  Then came the moment of truth. Not all rice grains had amalgamated into the dough. Many of them remain distinct and stayed chewy. Different textures: soft, chewy, mushy raisins and nuts.  Yum!

Today I took the last thick slice to hiking.  It was fine after two days.  Yeah!

 

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