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Introducing Merton rice and rye.
I’ve been trying to incorporate cooked brown rice into a loaf for some time now but this week I feel ready to share it.
The Merton rice and rye is 90% strong white flour, 10% rye flour, and each loaf (at 740g before cooking) contains 135g of cooked organic brown rice.
The bread is moist, has a slight stickiness to the crumb and the consistency is a bit like light rye bread mixed with a dash of sushi rice! It has sweetness, crunch and because it has such high water content will keep for ages even though you’ll eat it before then.
I am very proud of this bread, and it will be available at COGS from about 10am Saturday 24 February.
two loaves 
crust 
crust close-up 
crumb where you can see the jewels of rice 
bench rest
Allergens: cereals that contain gluten. All Merton bread is made in close proximity to sesame seeds and almonds. Further details at mertonbakery.com/allergens.
