Reviewed: Jul. 5, 2012

This made a lovely loaf! I added a bit of rye flour (~1/4 c) mostly for visual appeal ;) The dough was really sticky (it's July by the coast so the flour has a lot of humidity) - not sure if that was just me or if the recipe tends to be wet - remember to touch the dough during mixing & add a bit of flour at a time if needed. A keeper!

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Reviewer:

CaperWest

Cooking Level: Intermediate

Living In: Cape Breton, Nova Scotia, Canada

Reviewed: Dec. 30, 2011

This is a good loaf of bread but the brown rice does need to be fully cooked for our tastes. I served this with curried carrot soup also from this site and it was a good pairing. Thanks Dan.

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Nov. 25, 2011

I used half white and half whole wheat flour. It is the nicest loaf of bread I have made. Thanks.

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Reviewer:

Jan

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Reviewed: May 1, 2011

I was quite impressed - you'd never know there was rice is this recipe ... which is a good thing as my huband can't stand brown rice. I, too, used 2 cups bread flour, 1 cup wheat, and added a dash of gluten stuff (can't remember name if it and too lazy to get up and look) to ensure a nice rise. Used brown Jasmine rice which gave it a lovely scent (cooked rice for 35" to ensure it was done) Baked @ 350 for 35" - lovely.

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Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Apr. 30, 2011

Really good. I didn't use a bread machine but it doesn't matter it made a great tasting loaf of bread. I did use 2 C White flour and 1 C whole wheat flour.

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Reviewer:

LALAWLER

Cooking Level: Expert

Living In: Taylor, Texas, USA

Reviewed: Aug. 9, 2010

I ended up using white rice since that is what we had on hand. This had a very nice texture, but a similar taste to a normal white bread. I plan to try this with the brown rice to see if it is better.

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Reviewer:

tiger cub

Cooking Level: Intermediate

Reviewed: Jul. 26, 2010

I added 1/2 cup wheat germ and some extra sugar. Otherwise, I followed the rest of the recipe exactly. Nice, chewy texture.

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Reviewer:

Betty Crocker

Cooking Level: Intermediate

Reviewed: Dec. 3, 2009

Excellent bread but make sure the brown rice is completely cooked.

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Reviewer:

DANNO719

Reviewed: Aug. 3, 2009

I would actually give this recipe four and a half stars. It's very tasty however I think that the rice needs to be cooked for the full 40 minutes that it takes to cook brown rice. I will definitely make this recipe again!

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Reviewer:

happycooker

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Jun. 19, 2009

Turned out lovely!!Too good. I just used 1/3 whole wheat flour. Thanks for a great recipe. I don't have a bread machine. I let it rise twice, then shaped , raised again and baked at 350 F for 40 mins. Perfect!!!!

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6 users found this review helpful