Japanese Namisato Roasted Brown Rice Flour
Japanese Namisato Roasted Brown Rice Flour is domestically produced brown rice flour that is roasted. For making sweets such as bread and cookies. The roasted brown rice flour is rich and fragrant. Exclusively for cooking and confectionery. You can mix it with milk or yoghurt too! As an alternative to flour, it can be used for dishes such as deep-fried food and thickening. It can also be used for baked goods and steamed sweets. For deep-fried chicken, stew, etc.
Furthermore, with this rice flour, you can easily make wheat-free baked confectionery such as cookies, pound cakes and pancakes. Baked products will have a soft and fluffy finish. This is also an ideal flour to use for deep-fried foods. In addition, you can use it for everything from cooking to making rice-flavoured sweets.
In order to leave and create Japanese food for the next generation, Namisato will strive to develop new possibilities. “Take care of the breath of nature …” They support Japanese food culture with reliable flour milling technology cultivated in tradition.
The production line does not use any of the 7 major allergens (soy, wheat, egg, milk, peanuts, shrimp, crab). Therefore the products are also suitable for those who are allergic to Wheat or interested in Gluten-free foods.
Preservation method: Please store away from direct sunlight and high temperature and humidity.
Ingredients: Uruchi Brown Rice (Domestic).
*Per 100g (This indication is a guideline)
Energy – 395kcal
Protein – 7.1g
Lipid – 2.9 g
Carbohydrate – 84.1g
Salt equivalent – 0.00g
To make a loaf of brown rice bread
- Namisato Bread Mix – 250g
- Roasted Brown Rice Flour – 30g
- Sugar – 8g
- Salt – 5g
- Butter – 15g
- Water – 230g
- Dry yeast – 3g
Butter can be replaced with salad oil. You can also make it without fats and oils.
How to make using a bread machine
1. Set the bread blades.
2. Put the ingredients in the pan case, mix well and set.
3. Select the bread mode for each model.
4. Press the start key.
5. When done. Immediately remove it and cool it.
* When removing from the case, do not shake it too strongly. For detailed steps, see the manual for each model.
- The dough becomes a liquid with high viscosity. If the materials are difficult to mix, mix them in a bowl beforehand and then pour them into the case. (As if they are not mixed evenly, the degree of fermentation may change partially.)
- If the bread bulges too much, reduce the yeast a little.
- When slicing bread, make sure to cool it sufficiently before cutting.
- It is recommended that you do not give a strong shock when taking out the bread.
[Points for making delicious bread]
- Use lukewarm water with a water temperature of around 30 ℃. There are differences in fermentation temperature and time depending on the manufacturer and model of the home bakery, so the finish will differ depending on the water temperature set at the beginning.
- Do not use dry yeast that has an old date or is poorly stored.
- The material should be accurately weighed.
- Depending on the pan case used, the four corners may not mix well and may remain as powder. In that case, mix the ingredients in a bowl beforehand and then pour the dough into the bread case and set it.
- Tips for slicing Rice flour bread has a soft dough immediately after baking, making it difficult to slice thinly. Put it in a plastic bag etc. to prevent it from drying and cool it well in a refrigerator etc. to make it easier to slice bread.
No bread machine? Don’t worry! We have a recipe for Fluffy Steamed Bread too! – Fluffy Steamed Bread