This is a yeasted loaf with the added flavour of black rice. This bread is made with freshly ground black rice aka forbidden rice flour, whole wheat flour, yeast and coconut oil. This loaf is flavorful, slightly densed texture and distinctly delicious. It makes a nice change and different from the regular sandwich loaf which are light, fluffy and spongy.

Combining two staple foods where black rice brings the natural purple color into this loaf. The color is elegant! You can feel a slight sticky texture, this is because of the glutinous black rice. The overall outcome is a flavorful bread from the black rice, yeast and coconut oil.

The texture in this loaf is slighly sticky and dense rather than a classic sandwich bread that are soft, fluffy and spongy. I simply hope you’re not expecting a perfect texture bread. This loaf is absolutely amazing in its own right.


Black Rice also known as forbidden rice or purple rice is a superfood with lots of nutritional and health benefits. Black Rice has got a very aromatic flavour and slightly nutty flavour in taste. Black rice has a distinct texture and sometimes turns purple once cooked.

There are several varieties of black rice available today, some of which are different from each in taste, texture and colour. I love the black rice from North East India as compared to the black rice of South India. Black rice is very popular in northeastern states and South East Asian Countries. Also found in few parts of South India.

Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, variety of desserts, traditional Chinese black rice cake, bread, noodles etc. You can experiment using black rice in a variety of dishes.

If you try a research on the health and nutritional benefits of black rice you will be amaze to know how this superfood really benefits us in regards to our health.


Here are 11 Surprising Benefits and Uses of Black Rice as per an article from healthline. Read the detailed article here

1. Good source of several nutrients

2. Rich in antioxidants

3. Contains the plant compound anthocyanin

4. May boost heart health

5. May have anticancer properties

6. May support eye health

7. Naturally gluten-free

8. May aid weight loss

9–10. Other potential benefits

Black rice may also offer other potential benefits, including:

9. Lower blood sugar levels. Animal studies suggest that eating black rice and other anthocyanin-containing foods may help reduce blood sugar levels in those with type 2 diabetes. Human studies are needed to confirm these effects

10. May decrease your risk of non-alcoholic fatty liver disease (NAFLD). A study in mice found that adding black rice to a high fat diet significantly reduced fat accumulation in the liver.
11. Easy to cook and prepare

About the carb contain black rice is lower as compared to other variety rice. It is also considered as one of the healthiest variety of rice. It’s full of fiber and contains iron, protein, and antioxidants. Refer this article from healthline for more details about the carbs in rice.


To make this loaf I used whole wheat flour and freshly ground black rice.

The black rice is washed nicely and soaked for 3-4 hours or probably overnight. The rice is soaked in drinking water as the black rice soaked water is used for making the dough. The rice was made to dry off slightly to get rid of moisture and wetness. Then it is ground in a grinder or food processor. The ground rice is then sieved through a sift. This is how the black rice flour was obtained.

The dough is made by mixing the whole wheat flour, rice flour, coconut oil, activated yeast which is activated with brown sugar and lukewarm black rice water. Then it is proofed for 40-50 minutes. After the first proofing the dough is punch to flatten. Next the dough is kneaded for 2-3 minutes, then shape it into a log and kept for second proofing for about 30-40 minutes. The loaf is then baked at preheated oven for 30 minutes.


● You can add cooked black rice to the regular bread dough. Black rice cooked and cooled, adds flavour and colour to the finished loaf.
● You can add nuts like peanuts, walnuts, cashewnuts, almonds etc along with cooked black rice to any bread dough.

I made a simple recipe video of black rice vegan loaf for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Black Rice Loaf Video Tutorial


Let the loaf cool down completely. Once they’re cooled down store them in an airtight container over the counter or refrigerate. You can store in individual slices or without slicing. This loaf stay fresh in an airtight container at room temperature for 3 days, or in the refrigerator for 5-6 days. If you choose to refrigerate your loaf I recommend heating them in the microwave for about 15 seconds before serving or simply take out of the refrigerator ahead of serving time and let it thaw in room temperature.


● as a breakfast with butter or jam.
● smear butter and toast it and have it with tea or coffe.
● toast the loaf and have it as open sandwich with your favourite choice of veggies and spread.
● simply butter toast and have it with mayonnaise.

I make variety of dishes from black rice quite often, I just love its flavor. It’s a wonderful choice to add black rice in your meal. It adds a wonderful natural purple color into your meal, I’m sure it will also bring you good appetite! Today I am sharing a delicious and healthy loaf recipe made with black rice flour and whole wheat flour.


black rice kheer
black rice risotto
black rice strawberry mousse
black rice salad
black rice cake


Twisted Tutti Frutti Rolls
Ladi Pav
Whole Wheat Nut Bread ( Quick Bread)
Quick Mango Bread
Banana Oats Loaf
No Yeast Pizza Dough ( Pizza Base)
Pizza From Scratch (No Yeast)
Irish Flatbread
Sri lankan flatbread


All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

How did you like the recipe? Please do share your thoughts about the recipe with me here and do try the recipe which is something different from the regular bread.

So here’s how to make black rice vegan bread.

Preparation time: 1 hour
Cooking time: 30 minutes
Serves: 8-10 slices

1 cup = 240 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
Tin size = 8.5″ × 4.5″ × 2.5″

Ingredients to make black rice loaf:

2½ cup Whole wheat flour or use All purpose flour
½ cup black rice soaked for 3-4 hours or overnight
2 tbsp brown sugar
1¼ tsp active dry yeast
1 cup soaked black rice water
2 tbsp coconut oil

Step by step pictorial instructions to make black rice loaf:

Preparing the oven and pan:

Preheat the oven @190°C for 10 minutes. Grease a loaf tin with oil and set aside.

Preparing the black rice flour:

We will start by preparing the black rice flour. Please use drinking water for soaking the black rice as we’ll be using the water for kneading the dough.

Wash the black rice and soak them in drinking water for 3-4 hours or overnight.

Strain the water from the rice and keep the water aside. Spread the rice in a clean surface or large platter and let it dry for few minutes. You can dry it in the sunlight or under the fan. It is not necessary to dry completely. This is just to slightly dry off the wetness and moisture from the rice.

Grind the rice flour using grinder or any food processor and sieve the ground rice. Your rice flour is ready. You will get 1 cup rice flour from the ½ cup rice.

Activating the yeast:

In a bowl add the lukewarm rice water, yeast and sugar. Stir and set aside for about 10 minutes for the yeast to activate.

Making the dough:

In a large mixing bowl add sieved whole wheat flour, black rice flour, salt. Mix them well together.

Now add activated yeast and mix to combine. Add the coconut oil and knead for about 5 minutes until the dough comes together.

First proofing:

Grease the bowl with oil. Place the dough in the greased bowl and slightly coat the dough with oil. Cover the bowl with a plate or cling wrap it and keep in a warm place for 40-50 minutes or until doubled. Mine took approximately 50 minutes.

Once the dough doubled, gently punch down the dough to flatten it. Now take out the dough and lightly flour the surface and knead for 2-3 minutes.

Now flatten the dough into a rectangle with the help of your hand and rolling pin accordingly to the size of your pan. Roll/fold the dough to 2.5″-3″ tightly and pinch the dough well in every turn.

Second proofing:

Grease the tin nicely with oil. Now place the rolled dough in the greased tin keeping the sim downward. Cling wrap and keep aside for the second proofing for approximately 30-40 minutes.

Baking the loaf:

Preheat oven @190°C for 10 minutes with both filaments on. Grease a loaf tin with oil and set aside.

Remove the cling wrap and gently brush the bread with water.

Place the bread in the middle rack and bake for 30-35 minutes with both filaments on.

Remove from the oven and gently brush with coconut oil. Cover it with a damp cloth and keep for 5 minutes.

Now run a knife around the tin to make it easier to demould the bread. Demould it and transfer it to a wire rack. Let it cool down completely and slice.


● Whole wheat four can be substituted with all purpose flour (maida)
● You can use refined oil or butter.

● Regular sugar can be used in place of brown sugar.
● You may use milk instead of water. If using milk brush the bread with milk before baking the bread.
● You may also use vegan milk.

Well, if you make this black rice loaf, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum


At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

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About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

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