Vegetable/Brown Rice Bread

I have been juicing for a year now, and there is always a lot of vegetable pulp left behind after juicing. All of the pulp have fibers and some nutrition. I have created many recipes with this pulp, and this recipe is one of my favorite choices for bread.

Ingredients:
1 cup vegetable pulp
1 cup warm skim milk
1 egg
1 1/2 tsp salt
1 tbs sugar
2 tbs coconut oil
1 cup cooked brown rice
2 cups Korean wheat flour
2 1/2 cups bread flour
3 tsp active dry yeast

Directions:
All ingredients must be at room temperature. Add ingredients in the order listed above into a bread machines pan. Select dough setting and press start. At the end of the first kneading cycle, let the dough rise until double in size. Remove dough from the bread machine pan and place onto a lightly floured surface. Let dough rest 5 minutes before hand-shaping.
Lightly dust a 13” x 9” baking pan with flour. Cut dough into 6 equal pieces.

Using both hands, stretch ball of dough out and down. Gather the ends to the bottom center of each piece and pinch together to form a plump, round ball. Repeat this process until all the dough forms into smooth, tight round small loaves.

 

Place the loaves on the prepared baking pan. With a very sharp paring knife or single-edge razor blade, cut the top of each small loaf with an X (approximately 1/4 inch deep). Cover loaves with a clean kitchen cloth. Let rise until double in size, about 1 to 1 ½ hours.
Preheat oven to 425°. When dough has doubled in size, sprinkle generously with flour and place in the preheated oven. Bake for 30 minutes or until brown in color.

Remove from oven and cool on the wire rack.