Monday, 25 May 2015

Black Glutinuos Rice Loaf 紫米吐司

Black glutinuos rice is known for its rich antioxidant. By incorporating this dark colour grain to the bread not only boost the bread nutrition value, but also added a nice dark candy pink to the crumb. The crunchy black glutinuos rice grains hiding among the soft bread fibre also added surprises to every bite :)

Yield: one 20x10x15cm loaf
Bread weight: 557g

Cooked Glutinuos Rice
50g black glutinuos rice
70g water
1 blade of pandan leaf (optional)

1. Rinse and drain glutinuos rice.

2. Pour 200g of water into the bowl of glutinuos rice. Keep the ingredients in the fridge for at least 6 hours overnight.

3. Transfer the black glutinuos rice together with 70g of  the "soaked" water into a heat resistant bowl.

4. Pour 100ml of water into the rice cooker and place the bowl of black glutinuos rice and pandan leaf into it.

5. Select "Small Portion" or "Quick" function to cook the black glutinuos rice till soft. 

6. Cover and let the black glutinuos rice cool down. Collect 60g of cooked black glutinous rice and set aside.

Bread Dough 
150g fresh milk
50g beaten egg
25g raw sugar
1/2 tsp salt

300g bread flour
3/4 tsp instant dry yeast 

20g unsalted butter
60g cooked glutinuos rice

1. Add fresh milk, beaten egg, raw sugar, salt, and cooked glutinuos rice to the bread pan.

2. Pour in the bread flour.

3. Dig a hole and pour in the instant dry yeast.

4. Put the bread pan into the bread machine, and start the"Dough" kneading program.

5. When the timer reads 1:20, or 10 minutes after the program started, add in the softened butter.

6. The dough is ready.

7. Remove the dough from the breadmaker, sprinkle some flour over, and transfer it to the work top. 

8. Flatten the dough to release the trapped air. Divide the dough into 2 equal portions, about 302g each.

9. Roll up the dough, fold to let  the two ends meet, shape the dough into 2 balls by pulling down the sides, and seal at the  bottom.
Cover and let them rest for about 15 min.

10. Flatten the dough and roll out into a flat oval dough.

11. Roll up the dough from the shorter side, cover with a lid, and let it rest for 10 minutes.

12. After the rest, roll out the dough into a flat dough again. The shorter length of the dough should correspond to the shorter width of the Pullman tin. 

13. Flip the dough over so the smoother side will be facing out after rolling up. Roll up the dough from the shorter end. 

Place the dough into a greased non-stick Pullman tin. The open end of the dough should be facing down.

14. Spray some water over the dough and place the doughs in a closed oven.
Let the dough proof in a warm oven for about 50 minutes, or till the dough reaches about the rim of the Pullman tin.
To facilitates the second proofing, you may switch on the oven to its minimal temperature for about 1 minute.

15. After the second proofing and the dough has reached the rim of the Pullman tin, remove the dough from the oven. Preheat the oven to 170  degree Celsius.  And brush a coat of fresh milk over the dough.

16. Bake the dough at the lower rack of the oven at 170 degree Celsius for about 45 to 55 minutes. If your Pullman tin has a thinner wall, you can bake for about 45 minutes at the same temperature.

If the top of the dough brown too fast, you can cover the dough with an aluminum foil.

17. Remove the bread from the Pullman tin immediately after leaving the oven. Let the loaf cool down on a wire rack before slicing it.

Your personal dessert :)
You can turn your leftover steamed black glutinous rice into a sweet dessert.

Just add a little sugar and a few grains of salt to the steamed black glutinous rice and mix well. Pour 2 tsp of coconut cream sprinkled with a few grains of salt over.
Your yummy treat is ready. You can either have it warm or cold. Enjoy ^^

Great appreciation goes to this recipe which I adapted the recipe from :)


  1. Hi can i use BM to bake as one loaf ?

  2. Hi Sing Yee Fong, if your BM can take a bigger size bread loaf, yes you can bake as one loaf. My small BM cannot :(


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