Rice Kayu Bread


Today we bring to you a “different” kind of bread. It was introduced by Georges Ohsawa and it aims to take us back to the origins of this ancient staple food.


  • 2 cups wholegrain flour (we may use buckwheat flour for a gluten-free versión).
  • Between 1/8 to ¼ tsp unrefined sea salt.

  • 2 cups of pre-cooked soft Brown rice (1 measure of rice, 3 water, 45 minutes)


  1. Mix the flour and the salt.

  2. Add the rice and make a dough. Knead between 350 and 400 times adding a little bit of flour if necessary to prevent sticking.

  3. Brush a baking tray with sesame oil and sprinkle some flour over it.

  4. Shape the dough into a bread and cut the surface diagonally several times with a knife.

  5. Let sit aside in a warm place such as a radiator o something similar for about 8 or 10 hours.

  6. If it gets too dry, moisten it every now and then with warm water.

  7. When the dough has risen, bake in a pre-heated oven for about 1 hour aproximately.

  8. Alternatively we may add some seeds or toasted walnuts or raisins to get a more festive taste.

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