- 250g rice flour
- 150g rosehip pulp powder
- 100g gluten flower
- 1 tsp salt
- 1 tsp sugar
- 1 tspn sprinkle in baking yeast
- Water – sufficient to make a good elastic dough
- Prepare the rosehip powder. I think too much rosehip flavour may make this bread too odd. The powder used here is fairly mellow in flavour as it’s produced from what would normally be a waste product in the production of rosehip syrup. So after making syrup, take the damp pulp and seeds from which you’ve extracted as much liquid as possible. Vigorously force as much of this pulp through a sieve leaving behind all the seeds.
- Spread out seedless pulp thinly on trays for drying and dry over a radiator, in a low oven or food dehydrator.
- Once dried break into small pieces and grind to a fine powder in a food mixer.
- Next combine all ingredients in a bowl and knead vigorously on a hard surface for 10 minutes.
- Cover with lightly oiled cling film and leave in a warm place to double in size.
- Knock back by kneading again for another 10 minutes.
- Place on a baking tray or, if prefered in a loaf tin, leave again covered in greased cling film to double in size.
- Cook at 200 ºC for 30 minutes (fan oven) before cooling on a rack.