1 cup bread flour (all purpose flour can also be used)
1 cup leftover cooked rice (room temperature or cold)
2 tbsp olive oil, divided
1 tsp sugar
1/2 tsp salt
2 tbsp flaxseed or sunflower seed (optional)
1 1/4 tsp instant active dry yeast
100 ml warm water
Sesame seeds for sprinkling
2 tbsp milk for brushing
Little butter for brushing
In a bowl, mix the warm water and sugar and dissolve the yeast. Let it stand for 10 minutes until foamy.
Now, mix the flour, rice, flaxseed, and salt. Now slowly add the yeast mixture and start getting the dough together. Halfway through, add 1 tbsp oil and continue kneading until a smooth dough is formed.
Lightly oil the dough and cover with a clingwrap and keep in a warm place to rise until doubled, about an hour.
Now grease a loaf tin and keep it ready. Take out the dough and gently punch it down 3-4 times to release the air. Now make a rectangular shape and put it in the greased loaf tin, stretching and spreading it evenly on all corners. Return it to the warm place for the second proofing, about 45 mins to an hour.
Meanwhile, pre heat the oven at 200 degree celsius for 20 minutes. Sprinkle the sesame seeds generously on the top and gently press it down. Now brush some milk on top for the glaze and bake in the pre heated oven for 20 minutes until the top is golden and sounds hollow when tapped.
Remove from oven and brush the top with butter. Cool on a wire rack.