Mocha Rice Flour Bread
★ Mocha Bread Encasing Chewy Rice Flour Dough with Toasted Walnuts ★
Experience the delightful combination of soft mocha bread enveloping a chewy rice flour filling, all topped with crunchy walnuts. This irresistible bread is so delicious, you’ll want to finish the whole loaf in one sitting! Its harmonious blend of coffee aroma and the chewy texture of rice flour creates a truly special treat that everyone will adore.
Bread Dough Ingredients- 100g Bread Flour
- 47ml Water
- 4g Fresh Yeast
- 2g Salt
- 18g Unsalted Butter
- 2g Skim Milk Powder
- 1.5g Coffee Powder
- 15g Egg
- 16g Granulated Sugar
- 20g Levain
Rice Flour Filling and Topping Ingredients- 100g Dry Rice Flour
- 25g Granulated Sugar
- 1g Salt
- 95ml Hot Water
- 100g Cake Flour
- 33g Unsalted Butter, room temperature
- 43g Granulated Sugar
- 1.3g Salt
- 2g Coffee Powder
- 2g Baking Powder
- 1 Large Egg
- Chopped Walnuts
- Powdered Sugar (Confectioners’ Sugar)
- 100g Dry Rice Flour
- 25g Granulated Sugar
- 1g Salt
- 95ml Hot Water
- 100g Cake Flour
- 33g Unsalted Butter, room temperature
- 43g Granulated Sugar
- 1.3g Salt
- 2g Coffee Powder
- 2g Baking Powder
- 1 Large Egg
- Chopped Walnuts
- Powdered Sugar (Confectioners’ Sugar)
Cooking Instructions
Step 1
In a mixing bowl, combine all bread dough ingredients except for the butter. Mix until the ingredients come together into a shaggy dough. Once the dough starts to form, add the softened unsalted butter (18g) and knead until the dough becomes smooth and elastic. This typically takes about 10-15 minutes. Once the dough is ready, place it in a clean bowl, cover with plastic wrap, and let it undergo its first proof at room temperature for 1 hour, or until doubled in size.
Step 2
After the first proof, gently punch down the dough to release the gas. Divide the dough into 60g portions. Shape each portion into a smooth ball, cover them with plastic wrap or a damp cloth to prevent drying, and let them rest for 15-20 minutes. This bench rest relaxes the gluten, making the dough easier to shape.
Step 3
On a lightly floured work surface, roll out each rested dough ball into an oval shape using a rolling pin. Place about 50g of the prepared rice flour filling in the center of the oval. Carefully pinch the edges of the dough together to seal the filling inside. Place the shaped dough seam-side down on your baking sheet or pan.
Step 4
Arrange the shaped dough on a baking sheet lined with parchment paper, ensuring there’s enough space between each loaf. Allow the dough to undergo its second proof in a warm place (around 35°C or 95°F) with high humidity (85%) for 30-40 minutes, or until visibly puffy. Once proofed, pipe the prepared mocha topping (a mixture of cake flour, butter, sugar, coffee powder, baking powder, and egg) onto the top of each loaf. Sprinkle generously with chopped walnuts.
Step 5
Preheat your oven to 190°C (375°F). Once the oven is preheated, carefully place the bread with the toppings into the oven. Bake for approximately 25 minutes, or until the tops are a beautiful golden brown and a skewer inserted into the center comes out clean. Remove the baked bread from the oven and let it cool on a wire rack. Optionally, dust with powdered sugar before serving.
