We baked this bread for the first time during the North East pop-up by Ground Up and then again during the Rice Pangat pop-up they did in partnership with OOO Farms back in February. We took a few interesting unpolished varieties of rice from OOO (Krishna black, Sahaydri black, Scarlet), soaked them for 24 hours and then cooked them into a porridge with some rock salt & organic jaggery. We used this soft chewy cooked mash as a serious component to the bread, upping it to almost 30% of the flour by weight. The result was a custardy, chewy delicious bread that simply shines when you toast it in butter/ghee/olive oil. The crust crisps up while the crumb remains oh-so tender. We immediately knew this needs to go on our regular menu.
P.S. We won't go into the amazing nutritional benefits of these heirloom, unpolished rice varieties, suffice it to say that we also use them for our daily meals too! Go check out OOO Farms.