Rice Milk & Nutmeg Small Breads

There’s nothing as comforting as freshly baked bread!
Do you feel like a soft but crunchy small bread for your dinner? Something a bit exotic but simple at the same time? A small bread to satisfy your hunger?
Here’s the answer….

Nutmeg, sea salt and rice milk are really a good team of ingredients!


500 g flour
350 g rice milk (at room temperature)
4 tbsp extra virgin olive oil
1/2  tbsp organic sugar
sea salt
ground nutmeg
25 g yeast

Pre-heat oven : 175°C
Dissolve the yeast in your rice milk, till it melts completely. Add the evo oil.
In large bowl, stir together flour and sugar. Add the yeast mix to the dry ingredients and combine.
When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
Place dough in bowl with a spoon of flour on the bottom, cover with damp cloth and let rise in warm place for 2 hours.
Punch dough down, and after having whitened your hands, make several little balls (like a golf ball). Let rise 30 minutes more.
Brush top with olive oil, then sprinkle with sea salt and ground nutmeg (just a wee pinch of nutmeg, be careful) .
Bake for 13-15 minutes until golden brown.


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