Sara Karl taking a photo of me taking a photo of the breads in my organic gourmet kitchen

Tastes like cake, moist and delicious: Here’s a tasty sourdough bread that I mixed up with all Organic Ingredients: local wheat and spelt flour, Cambodian Mekong Flower Rice™ and coconut flour. I pressured cooked this delicious sourdough bread inside a ceramic crock inside a pressure cooker instead of baking it.

Here is a recipe from my first cookbook, The Quick and Easy Organic Gourmet:

Rice Bread
Here is a delicious variation of the sourdough bread that I made last night. This one is from my The Quick and Easy Organic Gourmet cookbook. And there will be recipes of how to cook gluten-free grains using inserts in my upcoming cookbook: Gluten-Free Recipes for the Conscious Cook due out this July.

Simple to make.

3 cups leftover rice, even better if sour
3 cups whole wheat bread flour
1/2 teaspoon sea salt
Add water to knead about 1/8-1/4 cup

Put rice and flour in a mixing bowl. Rub them together to break up the rice. Add salt and water. Use your hands to knead into a dough. Knead for 10 minutes. Cover it with a damp, warm, thin towel. Let it rise for 8 hours.

Knead the dough again for 10 minutes inside the big mixing bowl or on a lightly floured pastry board. Add more wheat or another kind of flour, if dough is very sticky. Oil the insert, or a bread pan. Put the bread dough inside. Cover with a warm damp towel. Let it rise, at least, 8 hours or overnight.

TAKE OFF THE TOWEL! Pressure cook in the insert for 1 hour. OR
Bake the bread at 300 degree for 15 minutes, then, at 350 degrees for 1 1/2-2 hours.

Open the insert when the pressure comes down. When you look at bread, the top may seem wet, but it will dry out as it cools. Take out the insert. When it is cool enough to handle, turn it upside down onto a cooling rack. Bread slides out easily.