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Thursday, May 30, 2013

Black Glutinous Rice Loaf Bread [Overnight Dough Method]

Already quite awhile I have not bake this bread.  The previous bakes [see here for the straight dough method], I used the straight dough method.  This time, I used the overnight dough or sponge dough method where I divide the ingredients into two parts.  I also used yoghurt to replace the water and milk.  The bread turns out soft, moist and has a slight scent of the pulut hitam [black glutinous rice].
Ingredients for Overnight Dough
[makes 2 loaves]
200 gm bread flour
100 gm black glutinous rice flour [obtained from grinding black glutinous rice]
3 tsp instant yeast
150 ml water
  • Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours or put in plastic bag, tied up without proofing and keep in fridge for at least 4 hours.  Thaw for 15 minutes before adding bread dough ingredients.
Ingredients for Bread Dough
300 gm bread flour
1 tbsp skimmed milk powder [omit if using plain yoghurt]
2 tbsp sugar
1/2 tsp  salt
1 egg 
120-150 ml water [I used plain yoghurt]
60 gm butter 
  1. Add all the ingredients [except butter] to the overnight dough.  Knead [from low speed to medium] until well combined and dough is soft for about 10 minutes then add in butter.  Continue kneading until soft, smooth and elastic.  Knead a further 5-10 minutes and dough does not stick to the fingers or window pane stage.
  2. Shape into a ball and cover with a clean cloth to proof for 20 minutes or until double in size. Punch down dough.
  3. Divide dough into 2 equal portions.  Roll and fold each portion into thirds, then roll swiss roll style into a log.  Place in baking tin [Pullman's tin] and leave to proof in oven for an hour or until double in size [almost reach the rim of the baking tin.  [You can divide dough into any number of equal portions to make smaller loaves].  Remove from oven before preheating it.
  4. Bake in preheated oven at 160 degrees C for 40 minutes.  Remove to cool on rack immediately after baking.
Notes - To prepare black glutinous rice flour
-  Grind 100 gm black glutinous rice in grinder until fine.  Sieve and grind a few times until the rice  flour is really fine.

5 comments:

Cheah ~ No-Frills Recipes said...

Hey, Kimmy, this bread is rather unusual. Looks good!

Amelia said...

Hi Kimmy, very interesting recipe. Your bread look really soft and fluffy. While baking I'm sure the aroma smell heavenly. :)

Have a nice day.

kimmy said...

Hi Cheah, I usually bake this bread using the straight dough method which also yields soft and fluffy loaf.

kimmy said...

Hi Amelia, yes the aroma of pulut hitam is there while baking and when I toasted the bread slices.

Phong Hong said...

Kimmy, I would love to taste this bread. The purplish colour is also very nice.

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