Red Bean Swirled Black Rice Bread

If you love bread (which of course you do), then this recipe is totally for you! This bread is so fluffy, slightly chewy, perfectly sweet, and easy to make! Here’s my Red Bean Black Rice Bread. This is #3 for my Red Bean Recipe Series.

The best way to walk through this recipe is by the ingredients. First, the flour. I used bread flour in this recipe because it holds up nicer for bigger loaves like this one. Also, it has more gluten content than all purpose flour giving the bread a slight chew.

Secondly, the black rice paste. I kind of made this on a whim, but here’s how you can do it. Cook 1/4 cup of black rice with 3/4 cup of sweet rice (aka sticky rice). Once cooked, blend it with about 100 ml of water. I used a food processor but a blender would work too. It should yield a smooth and sticky paste.

The rice paste serves to replace the eggs in any kind of bread recipe. It has a binding quality and sticky quality that gives the bread a delicious chewy texture. Small detail but the rice paste also gives the loaf a tint of purple which looks pretty awesome with the red bean paste.

Next ingredient: oil. Yeah, a little bit of fat is extremely important to any yeast bread. I really like avocado oil because it appears slightly thicker and doesn’t have a strong flavor. If you don’t have avocado oil, feel free to use coconut oil, vegetable oil, olive oil, etc. Just keep in mind that the flavors might cut through.

The important thing about this black rice bread is getting an elastic dough. I had to adjust my dough several times because it kept sticking to my fingers. You have to get a dough that doesn’t stick at all but is also stretchy like gum. It should not be stiff and firm like cookie dough.

Now the red bean paste! This is one of my most favorite things. It only requires 2 ingredients: beans and sugar (and water of course). If you make it by yourself (which I serious encourage), it will kind of take time.

When making red bean paste, you need to first cook all the beans. Once they are soft enough to be mashed, you add in the sugar and start to cook off the water. At this step, you have to continuously stir to make sure the paste doesn’t burn at the bottom of the pan. It will stick if you do not stir it enough. It will eventually (after kind of a long time) get to a paste consistency like you see in this recipe. I always like to make a big batch to keep in the fridge to use for whatever recipes come up.

This red bean black rice bread is truly a keeper and perfect breakfast! I actually had it this morning and I definitely felt like champion (a breakfast of champions)!

5 Word Summary:

Red bean swirl

Black rice

Slightly chewy

Fluffy

Vegan

If you like fluffy bread, check these recipes out!

Applesauce Yeast Bread

Graham Cracker Cinnamon Rolls

The Purple Sticky Rice Loaf

Fluffy Vegan Brioche Bread

Red Bean Swirled Black Rice Bread

This bread is so good because it is slightly chewy and super fluffy. Also, how could you reject red bean filling? This recipe is vegan and dairy-free.

Course Breakfast, Snack
Cuisine Chinese
Keyword bread, dairy-free, red bean, sticky rice, vegan, yeast bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf
Calories 300 kcal

Ingredients

for the black rice paste:

  • 150 gram sweet rice
  • 50 gram black rice
  • 100 gram water

for the red bean paste:

  • 1 cup adzuki beans
  • 1/2 cup granulated sugar 1
  • 2 cups water

for the bread:

  • black rice paste from above
  • 120 gram lukewarm water
  • 1 tbsp instant yeast 2
  • 4 tbsp granulated sugar
  • 500 gram bread flour
  • 2 tbsp neutral oil 3

Instructions

for the black rice paste:

  1. Wash the rice and cook in about 2 cups of water.
  2. Blend the cooked rice with the 100ml water too make a paste that is sticky and thick. Set aside in the fridge for later.

for the red bean paste:

  1. In an Instant Pot/pressure cooker/or a rice cooker, cook the beans in twice the volume of water. They should be fork tender (mash-able).
  2. Once cooked, there should still be some water left in the pot. Add the sugar in and cook the beans cover medium heat. We are cooking off the water here.
  3. Make sure to continuously stir to prevent the paste sticking on the bottom of the pan. Cook until all the water is gone and a red bean paste is left! It should be thick and spread-able. Set aside in the fridge for later.

for the bread:

  1. In the bowl of an electric mixer or just a large bowl, combine the lukewarm water with instant yeast. Stir until dissolved. Allow to proof; this takes about 5 minutes.
  2. Then add the black rice paste and sugar. Stir until homogeneous.
  3. Add the flour and mix on medium speed for a couple minutes. When there are still pockets of flour left, add the oil and continue to knead. The dough should not be sticky at all or stiff like cookie dough. It should be a stretchy dough. Knead in the electric mixer for 10 minutes or 20 by hand.
  4. Cover the bowl with a damp paper towel and allow to rise until doubled in size. This takes about 1 hour.
  5. Once doubled in size, roll into an 3/4 inch thick rectangle. One of the sides should be the length of the longer side of your loaf pan.
  6. Spread a thin layer of red bean paste leaving a 1 inch border around the entire rectangle.
  7. Roll it up from the side that matches with the length of the loaf pan. Once rolled up (make sure it's tight), place into a greased loaf pan, seam side down.
  8. Dust the top with flour, cover with a damp towel, and allow to rest and rise for another 30-45 minutes. It should bloom up to form sort of a mushroom top. Meanwhile, preheat your oven to 350 degrees F.
  9. Bake for 50 minutes or until a golden brown crust forms and it sounds hollow when you tap it.
  10. Allow to rest in the pan and cool completely. Do not use a serrated knife to cut this bread because it will tear it. Just use a sharp chef's knife. Enjoy!

Recipe Notes

  1. I used organic cane sugar, but coconut, white, brown, etc. all work.
  2. Active dry yeast will work too, but it may take longer for the dough to rise.
  3. I used avocado oil, but coconut, olive, vegetable, canola, etc. all work.

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