Kayu bread is a macrobiotic delicacy. This Gluten free version takes me back to my Kushi Institute days. We didn't eat much baked flour goods, so it was always a special occasion when we had enough rice leftover to ferment into kayo bread! This is a chewy almost pudding like bread that makes any snack or meal hearty.
Enjoy with butter and jam!
Enjoy with butter and jam!
- Short grain brown rice (I used 2 cups dried and pressure cooked with double water)
- Miso of choice (I prefer chickpea miso, but any will do)
- Optional probiotics (I just used what I had in fridge)
- Gluten free flours of choice (I like Pamela's Pancake Mix and Bob's 1 to 1 GF blend)
- Honey
 | Place your rice in a bowl and add 1-2 cups of water, 2 Tbs. miso and 1 capsule of probiotic. Cover with plastic wrap and make some holes for air circulation. |
 | After a day, it will release a lot of water and look like this. Stir 2x/day. |
 | On the second day, add some flour and honey just to feed the fermentation process. Cover and let sit for another 1-3 days (staring 2x day). It should smell fermented but not like it's gone bad. This is hard to teach. You just have to trust your nose and instincts as to when its ready to put in oven. |
 | Line your bread pans with parchment paper and spray with oil so the dough won't stick. Mix in enough flour to create a thick cake-like batter. |
 | Bake at 350 for at least an hour. The top will turn brown and it will rise a bit, but it will also always be sticky inside due to the amount of rice, so use your instincts as to when to take out. Because I slice each spice and toast in a toaster oven each time I have it, that crisps it up a bit before eating. |
 | Soft and delicious. Add favorite toppings and don't eat it cold. Much better warmed up and crisped a bit on edges. |
