Spanish Rice Bread

These rustic, crusty loaves have an open crumb texture and come with an extra kick from the addition of Spanish rice, cherry tomatoes, and spicy red chili flakes.

Spanish Rice Bread

Prep Time: 19+ hours
Bake Time: 30 minutes
Share Formula:


Bread Flour10-505-
Red Star Block Yeast ESL-1.60.5-50
Bread Flour10-505-
Saf-Pro Anti-Blister 3.1 or Saf-Pro Volume 3.1-10.3-30
Red Star Dry Malt 60° Lintner-3.21-100
Red Star Block Yeast ESL-4.81.5-150
Water +/-2-202-
Spanish Rice (cooked and cold)2-202-
Cherry Tomatoes (quartered)1-5-500
Red Chili Flakes-0.030.1-10

Lesaffre Products Used


Prepare poolish a day in advance by mixing ingredients to light development (about 1 minute) and then place into a container to ferment overnight for 18 hours. Aim for a temperature of 26°C (79°F)

When poolish is ready, combine with flour, salt, Saf-ProAnti-Blister 3.1 or Saf-Pro Volume 3.1, malt, yeast and water into a mixer. Blend together on your mixer’s first speed for 4 minutes, and then for an additional 6 minutes on your mixer’s second speed, until fully developed. Add rice, cherry tomatoes and chili flakes and mix until combined. While mixing, maintain dough temperature at 78°F (26°C). Once the dough is prepared, let rest for 1 hour, with a fold after the first 30 minutes.

Next, divide dough into 8.8 oz (250 g) portions. Shape into squares and roll up, placing seam-side down on a baker’s couche. Proof for 1 hour in a cover rack at room temperature.

To bake, place into a preheated oven at 465°F (240°C) with the seam-side up. Bake with steam (if available) for 30 minutes. Remove from oven when golden brown and let cool.


The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094.