Rice bread in 1 hour. Japanese rice bread. 

[6 round buns made from 100% rice flour]
※ Mizuho Chikara 250g (for bread made in Kumamoto Prefecture)
Yeast 3g
Sugar 15g
Salt 2g
Oil of your choice 15g ← I use rice oil
Water 260g - 27℃
※ Psyllium (Psyllium ovata) 8g
[How to make]
① Mix rice flour, yeast, salt, and sugar well
② Add water to ① and mix well for about 3 minutes
③ Add oil and mix for about 3 minutes
④ Leave for the magic time of 15 minutes (the water will penetrate the rice flour well and the bread will not harden)
⑤ Add psyllium to the whole mixture and mix quickly for about 3 minutes → Check the moisture!! ︎
⑥ Divide into 6 portions → Apply oil to your hands and roll into smooth balls
⑦ Ferment (35℃ oven for 10 to 15 minutes. Don't let it ferment too long. It will just leave a few holes)
⑧ Start preheating (keep the dough in a cool room)
⑨ Apply oil before baking
⑩ Preheat, bake at 190℃ to 200℃ for 15 minutes (if it doesn't brown, increase the temperature to 210℃ halfway through)
⭐︎ Be careful not to let rice flour bread dry out after baking. Cover lightly with plastic wrap to keep the surface from drying out. It will be ready to eat after about an hour. 🍞 Instagram is bread I bake every day
/ atsupan7