Nutritious and Delicious! Easy Rice Cooker Pea Barley Bread
Nutritious and Delicious! Easy Rice Cooker Pea Barley Bread
Flavorful Pea Barley Bread Made Easily in Your Rice Cooker with Malted Barley Flour
Try making this delightful pea barley bread with its chewy texture and subtle sweetness, easily prepared in your rice cooker. We’ve enhanced its deep, nutty aroma by adding malted barley flour, giving the bread a rich and savory flavor profile. This recipe simplifies the entire process, from fermentation to baking, all within your rice cooker, making it perfect even for beginner home bakers. Enjoy this wonderful pea barley bread as a satisfying snack or a hearty breakfast!
Bread Dough Ingredients- 75g Bread flour or All-purpose flour
- 60g Malted barley flour
- 40g Warm water (approx. 40°C / 104°F)
- 40g Warm milk (approx. 40°C / 104°F)
- 15g Cooking oil (e.g., canola, grapeseed)
- 0.5 tsp Salt
- 1 tsp Instant dry yeast
- 20g Honey or corn syrup
- 40g Cooked peas (or corn kernels)
Cooking Instructions
Step 1
First, pour 40g of warm water and 40g of warm milk into the inner pot of your rice cooker. The ideal temperature for both is lukewarm, around 40°C (104°F) – comfortable to the touch. Be careful not to make it too hot, as this can kill the yeast.
Step 2
Add 1 tsp of instant dry yeast to the warmed milk and water mixture and stir well. You’ll see the yeast start to dissolve and become active.
Step 3
Now, add 15g of cooking oil, 20g of honey, and 0.5 tsp of salt. Stir everything together until well combined. The honey will add flavor and aid in the fermentation process.
Step 4
Sift in 60g of malted barley flour and 75g of regular flour. Sifting helps prevent lumps and results in a smoother dough. Add these directly into the rice cooker pot.
Step 5
Initially, use a soft utensil like a wooden or silicone spatula to mix the dry and wet ingredients. This prevents scratching the rice cooker’s non-stick coating and is easier than kneading by hand when the flour is still dry, as it tends to stick.
Step 6
Once roughly combined, close the lid of the rice cooker and let the dough undergo its first fermentation for 1 hour. Ensure the rice cooker is turned off and not in any heating or warming mode. The dough will rise using the ambient warmth.
Step 7
After 1 hour, open the lid. You should see that the dough has risen to about 1.5 to 2 times its original size. It might not rise as dramatically as dough made with only regular flour, due to the presence of malted barley flour.
Step 8
Now, add 40g of the cooked peas. Gently press down on the dough with your spatula to deflate it, and then fold and mix the peas into the dough. You can substitute the peas with sweet corn kernels for a different delightful texture, or omit them entirely for a plain barley bread.
Step 9
Spread the dough evenly across the bottom of the rice cooker pot. Close the lid again and let it proof for another 15 minutes. This second proofing helps the bread become lighter and achieve a softer texture.
Step 10
After 15 minutes, the dough should have puffed up nicely. Now, bake the bread using your rice cooker’s ‘Steam’ or ‘Cake’ function for 25 minutes. The exact function and baking time may vary depending on your rice cooker model, so adjust as needed.
Step 11
Once baked, carefully remove the bread from the rice cooker and place it on a wire rack to cool completely. Be cautious as it will be hot. Allowing it to cool fully will enhance its flavor and texture.
Step 12
Your warm, flavorful pea barley bread is ready! It’s delicious on its own, but you can also enjoy it with butter or jam for an even richer taste experience. Enjoy your baking!
