I came across this recipe for Rice Bread, which is described as being a good substitute for biscuits in shortcake. Hmmmm...I wonder? I had some rhubarb in "sauce" leftover from making a rhubarb pie last week. (Yum! Why have I never tried rhubarb before?!?!) I thought it might be softer from soaking in the sugar mixture for almost a week & that cooking it IN the bread might be enough cooking. It turned out beautiful looking & really good, but not great, tasting. But definitely something I'm going to tweak, because it had a lot of promise.
Here's the bread recipe:
2 1/2 c warm water
1 T yeast
Dissolve yeast in a bowl in the water.
Add & beat well w/ an egg beater or wire whisk:
1 T oil
1/2 t salt
1/2 c sunflower seeds
1/4 c rolled oats
1/4 c soy flour
2 c rice flour
1/2 c millet flour
Pour into well-greased pans and let rise uncovered for 20-30 min. Handle gently at all times or batter will collapse.
Once I got this bread in a pie tin, I added my rhubarb, which was half of this recipe, from the cookbook I grew up using, Betty Crocker's Cookbook.
1 1/2 - 1 2/3 c sugar
1/3 c flour
1/2 t grated orange peel (opt)
4 c chopped rhubarb (1/2 inch slices)
2 T margarine or butter
I was planned on topping the rhubarb with additional batter, but the rhubarb sunk to the bottom.
I baked at 375 for 40 minutes.
I changed out soy flour for garbanzo bean flour, as I had no soy flour & the rhubarb had no orange peel for the same reason.
Here's what I ended up with:
Ignore the dirty stove, if you will.
It would be awesome warm, with tea. I didn't care for the texture of the sunflower seeds, so I will try chopping them a bit on the next try. Also, the rhubarb needs to be chopped finer before going into this bread or pre-cooked on the stove a bit. Some of the pieces were a little...crunchy.
So, I'd say, a successful experiement. I'm looking forward to more time playing in the kitchen, now that I'm not tied to the school schedule. And those girls of mine love to put on their aprons and help their mama!
