Ooooo! This recipe is a fun one! If you saw/tried my Red Bean Swirled Black Rice Bread a couple weeks ago, you will love this one. Since it is fall, I threw in some classic autumn flavors. Here’s my Chestnut Swirled Sticky Rice Bread.
For MIP, I used leftover rice. Now, preferably you use sweet rice (aka sticky white rice), but normal works as well. This point is that rice has a bit of stickiness and structure that works perfectly in bread. If you have any leftover white rice, mash it up a bit and use it here!
When I say autumn flavors, I mean cinnamon and chestnuts. Although not very common here in the US, chestnuts are an amazing food. Their light nuttiness and creamy texture when blended with just some pure maple syrup lends beautifully as a filling or paste.
For the bread, I threw in some sticky rice again because of its structural integrity and textural component. It adds a slight chewy bite to the bread that normal flour based breads could not achieve.
Speaking of flour, I always use unbleached all purpose flour because it lends itself nicely to bread products.
For the sticky rice, I just cooked 1 cup of it (aka known as sweet rice) and then allowed it to cool slightly. Do add the rice in right when it is done cooking because when it is too hot, the yeast could be destroyed.
I will be completely honest: I totally made this recipe up on the spot, not really expecting it to work, which it thankfully it did. So, here I am sharing it with you all.
5 Word Summary:
If you love bread, check these recipes out:
Fluffy Vegan Brioche Loaf
Chestnut Swirled Sticky Rice Bread
This bread is incredibly tasty, slightly chewy, and easy to make. If you have leftover rice, this is the perfect recipe to make. This bread is vegan and dairy-free.
for the dough:
- 2 cups lukewarm water (110 degrees F)
- 1 tbsp instant yeast (active dry works too)
- 3 1/2 cups unbleached all purpose flour
- 1 cup whole wheat flour
- 1/2 cup coconut sugar 1
- 1 cup cooked sticky rice
- 1 tbsp neutral oil 2
for the filling:
- 1 cup cooked chestnuts
- 1/4 cup liquid sweetener 3
In the bowl of your electric mixer, combine the lukewarm water and yeast. Allow to proof for 5 minutes.
Then add in the rest of the ingredients: flour, sugar, rice, and oil. Knead on medium speed until elastic, slightly sticky, and smooth.
Cover bowl with damp cloth and allow to proof in a warm place until doubled in size. Takes about 1 hour.
In the meantime, prepare the filling. If you have raw chestnuts, cut them in half, steam them, and the scoop the meat out with a spoon.
Blend the chestnuts in a food processor with your liquid sweetener (I chose maple syrup). If you don't want to use a liquid sweetener, use 3 tbsp water and 1/4 cup coconut sugar.
To assemble, on a floured surface, roll the dough out into a rectangle, or which on edge matches the long length of your loaf pan.
Spread the chestnut puree smoothly, leaving a 1 inch border. Roll up and place in your greased loaf tin.
Allow to rise for a bit longer while you preheat your oven to 350 degrees F. Bake for 45 minutes or until golden brown, it sounds hollow when you tap it and a toothpick inserted comes out clean. Leave the bread in the pan if you want a better crust. If not, take the bread out to cool.
- I used coconut sugar because it isn't as sweet, so when I added more (for color) it didn't spike the sugar content.
- I used avocado oil, but light olive, vegetable, coconut, etc. all work.
- I used pure maple syrup, but a combo of water and sugar work too.