Macrobiotic Brown Rice Bread

• 200 grams Brown rice
• 350 grams Bread (strong) flour
• 80 grams Whole wheat flour
• 10 grams Sugar
• 2 pinch Salt
• 1 rounded teaspoon Dry yeast
• 200 ml Soy cheese whey
• 1 tablespoon, if necessary Milk
• 1 optional Shredded coconut
• 1 to prevent burning All-purpose flour

1. Soak the brown rice in the whey.
2. In a bowl, combine together the ingredients on the list, starting from the strong bread flour going down to the dry yeast.
3. Mix well.
4. Add the mixture from Step 2 to the rice mixture from Step 1 and mix well.
5. If the mixture is still a bit powdery, add some more milk.
6. Knead the bread, gather it into a ball, wrap with cling film and leave to prove.
7. It probably won't expand to twice the size but that's ok.
8. Punch the dough back down and split into 4 equal parts.
9. Leave to rest for 15 minutes.
10. Shape the dough to your liking.
11. If you have shredded coconut around, sprinkle some one.
12. Dust with flour, then score the tops down the middle.
13. Let rest for a while.
14. Bake in an oven at 200C for approximately 25 minutes.
15. I got the soy cheese recipe from "wabiwabi".
16. The hint of lemon in it is really delicious.
17. This bread tastes great with some dried fruit added in as well.

brown rice, bread, whole wheat flour, sugar, salt, yeast, soy cheese, milk, coconut, flour

Taken from cookpad.com/us/recipes/144478-macrobiotic-brown-rice-bread (may not work)