One of the nice things about living in a remote place is that you get to try out lots of inventive recipes. This is partly because you have time to do things without the distractions of modern life (she says writing a blog post from a field camp in Antarctica) but also because the selection of ingredients is often somewhat eclectic. We bake a lot of bread out here at Cape Bird and we’ve been experimenting a little this year. One of the winning recipes is an adaptation of Alison and Simon Holst’s rice bread recipe from their excellent New Zealand Bread Book, bought about by a seemingly never-ending pot of leftover cous cous. It’s particularly good if your cous cous has bits of sundried tomato in it like ours did.
Cous Cous (Rice) Bread
3 t Surebake yeast
1 cup warm water (plus a little more depending on how wet the rice/cous cous is)
2 t sugar
1 1/2 salt
2 T oil
3 T non-fat milk powder
1 cup wholemeal (or country grain) flour
2 cups high grade flour
1 cup cooked rice (i use brown rice or cous cous)
- Mix yeast, water and sugar in a bowl and leave for 5 mins.
- Mix in rest of ingredients and knead for 10 mins.
- Cover and leave to rise for an hour or until doubled in size.
- Knead again and place in a greased loaf tin.
- Leave to rise for another hour.
- Bake at 200C for 30 mins.