Grainy Fruit Bread from the Rice Cooker

why do we get rumbly in the tummy,
even at 1am when the mind is so sleepy, 
especially when a bread will be baked in a jiffy, 
its aroma diffusing throughout the rooms slowly, 
smelling so heavenly,
& it's exciting as can be,
for it's not baked in an oven you see! 
but you'll find out shortly,
what equipment could whip up a bread so yummy,
that is worth 4.5 hours of waiting patiently, yet eagerly & so very happy 

you'd need patience for this bread, as to most bread but this would take almost double the time..for those of you without an oven at home, this recipe is for you ! for a homemade bread that isnt made from a bread maker and oven, this is pretty impressive... took me 4 - 5 hours in total to whip this up but I am very pleased with this, winks!

grow yeast grow

Makes 20 slices of bread (there about)

Ingredients
- 300g bread flour
- 50g gritty wholemeal flour
- 5g yeast
- 20g sugar
- 1 teaspoon salt
- 1 teaspoon cinammon
- 20g butter
- 30ml low fat milk
- 1/4 cup water, warm
- 1 cup water, room temperature
- 3/4 cup dried fruits (i used a mixture of 40g blueberries 60g cranberries)

Methods
1. Sprinkle yeast over the 1/4 cup warm water and allow to sit for 10 minutes until yeast grows/foams.
2. Place all the dry ingredients except the fruits in the rice cooker and stir well to combine.
3. Add the milk, 1 cup room temperature water and yeast mixture, stir well to form a dough.

if the dough is sticky, add more flour: tablespoon by tablespoon. if the dough is too dry, add more water: tablespoon by tablespoon. dough should be springy, elastic and smooth.

4. Create a hole in the middle of the dough and stuck the butter in there and pour the dried fruits over.
5. Knead for 10 minutes until butter and fruits are mixed in throughout the dough.
6. Form a ball and allow to rise for 1 hour, cover with a plate or cloth.
7. Punch down the risened dough and form a ball again, allow to rise for 1 more hour.
8. Turn on the rice cooker (my setting had a 'cake' option so I chose that otherwise for ordinary rice cooker just the normal cooking setting will do) and cook for 1 hour.
9. Flip the bread over (make sure the rice cooker is still cooking even after you opened the cover) and cook for another 1 hour.

at the 2nd cooking after I flipped the bread, the rice cooker automatically went to 'keep warm' mode but I thought it was still cooking so I had to spend another 1 hour cooking the bread. learn from my mistake ! but the bread turned out well anyways so yay!

10. Allow to cool completely and slice into 20 portions.

How was it?
good ! a decent semi-hard bread that you can enjoy for breakfast everyday: light, on the inside with a hardy crust.

Better it up! 
as good as it's gonna get! but if you'd like a bread with higher volumn, use a 6" rice cooker, mine was about 9" or double the recipe.

Verdict

Recipe adopted from,

Knifing Forking Spooning