You have certainly not heard the term steamed bread so often. At first it sounds unusual and you don’t associate it with a crispy rind. That’s how it is and that’s exactly how it should be. Because just as the crust gives something soft a limitation, so the bread without crust should enable the exchange from inside to outside and vice versa.
In the winter months a firm, crispy rind may make sense, so we like to stay “behind the oven”. In the warming months, however, people live outwards and this is supported by bread without crust – steamed bread. It is less compact (Yang) and more digestible. We add 50% whole rice – also because pure flour products are not so healthy in the long run. Two options: Either the millstone grinds the grain – or your teeth grind the grain and saliva it. The second variant is the healthier one!
In order to supplement the local bread culture with “western” grains such as ground original wheat, kamut, spelled, einkorn and / or rye, we add cooked whole whole grain rice as a representative of an “eastern” carbohydrate to the bread mix. As a “raising agent” we use barley miso, which sets a fermentation in motion, which breaks down the starch. This process gives the bread an unforgettable sweetness – we just call it delicious!
- 200g cooked whole grain rice
- 200g barley miso
- 600g wholemeal spelled flour
- 500-600ml of water
You need a baking pan – we recommend a rectangular baking pan – line it with baking paper or coat it properly with coconut oil.
Preheat your oven to 180 degrees.
Put the cooked rice, the barley miso and the water in a large bowl and mix these ingredients together well.
The wholemeal spelled flour is added as the last ingredient. If the dough is too firm, add a little more water.
Now fill the dough into the rectangular baking pan. You slide the oven tray into the bottom rail and add 1.5 liters of water to it. You place the baking pan on the tray in the water and cover it with a large lid or another heat-resistant container.
Your steamed miso bread is ready after 90 minutes. Since it is a very soft bread, let it cool down for a moment. You can cut and top the bread as you like.
Covered, this wonderful, delicious and healthy miso bread keeps fresh for about 5 days!