This appears to be a German-style mixed grain bread with potato flakes, despite the product name suggesting rice. The original contains sodium acetates as an acidity regulator and alcohol as a preservative. Our clean version eliminates these synthetic additives and uses natural fermentation for superior flavor and digestibility.
Based on: BIO Basmati Reis Vollkorn
· Makes approximately 16 servings (2 loaves)
· Serving: 125g slice (approximately 3-4 thick slices)
Why This Recipe is Seed Oil Free
Commercial BIO Basmati Reis Vollkorn from Specially Selected often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic wheat flour (bread flour)
600g (about 4.5 cups) · King Arthur Organic Bread Flour
Primary structure and protein for proper gluten development and bread texture
Organic rye flour
150g (about 1.25 cups) · Bob's Red Mill Organic Dark Rye Flour
Adds complex flavor, nutrition, and traditional German bread character
Organic potato flakes
25g (about 3 tablespoons) · Edward & Sons Organic Potato Flakes
Provides natural enzymes for browning and adds subtle sweetness to crust
Instructions
Step 1. Dissolve the potato flakes in 120ml (0.5 cup) of warm water (38-43°C/100-110°F) and let stand for 5 minutes until soft and creamy. This rehydrates the potatoes completely and prevents lumps in the dough.
Step 2. In a large mixing bowl, combine the organic wheat flour (600g), rye flour (150g), wheat malt flour (15g), and sea salt (12g). Whisk thoroughly for 1-2 minutes to distribute evenly — the rye flour and salt must be well-integrated to prevent pockets.
Step 3. Create a well in the center of the flour mixture. Sprinkle the active dry yeast (7g) into the well, then pour in the remaining warm water (360ml at 38-43°C/100-110°F) and the softened potato mixture. The water temperature is critical — too hot kills yeast, too cold slows fermentation significantly.
Step 4. Using a wooden spoon or dough hook, mix until a shaggy dough forms, then knead by hand for 8-10 minutes or in a stand mixer for 5-6 minutes until smooth and elastic. The dough should be slightly sticky but not wet — the potato flakes will absorb moisture during rising.
Step 5. Place the dough in an oiled bowl (use olive oil), cover with a damp towel, and let rise in a warm location (24-27°C/75-80°F) for 1.5-2 hours until doubled in size. The mixed grains ferment more slowly than white bread, so patience is essential.
Step 6. Punch down the dough, divide into 2 equal portions (about 640g each), and shape into loaves. Place in greased 9x5 inch loaf pans, cover, and let rise again for 45-60 minutes until the dough crowns slightly above the pan edges.
Step 7. Preheat oven to 190°C (375°F). Score the tops of the loaves with a sharp knife in 3-4 diagonal slashes about 6mm deep. This prevents splitting and creates the traditional European bread appearance.
Step 8. Bake for 35-40 minutes until the crust is golden brown and the internal temperature reaches 96-99°C (205-210°F). The rye flour creates a denser crumb, so thorough baking is crucial to avoid gumminess. Cool completely on wire racks for at least 2 hours before slicing — cutting too early releases steam and creates a gummy texture.
Storage
Store wrapped in parchment paper then plastic bag at room temperature for 4-5 days. Freeze sliced loaves for up to 3 months. The potato flakes naturally extend shelf life compared to standard bread.
Cost Comparison
Cost per serving (homemade)$0.43
Cost per serving (store-bought)$1.20
Savings64%
Significant upfront investment in specialty flours, but excellent long-term savings. Homemade version eliminates preservatives and offers superior nutrition. Bulk organic ingredients provide the best value.