Sierra Leonean Rice Bread

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A traditional Sierra Leonean breakfast loaf made primarily from rice flour, this bread is mildly sweet with a soft, slightly dense crumb and a tender golden crust. It reflects the country's deep rice-growing heritage and is commonly enjoyed with tea, butter, or alongside a spicy palm oil stew.

Nutrition Facts

Per serving (estimated)

• 360 kcalCalories
• 9 gFat
• 2 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 15 gSugar
• 7 gProtein
• 280 mgSodium
• 120 mgPotassium
• 45 mgCalcium
• 1.8 mgIron
• 0 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the dough

• 3 cups white rice flour
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp active dry yeast
• 1 tsp fine sea salt
• 1 1/2 cups warm water (about 110°F)
• 1/4 cup warm whole milk
• 1/4 cup vegetable oil
• 2 large eggs, lightly beaten
• 1/2 cup raisins or currants (optional)

For the topping

• 1 tbsp melted butter
• 1 tsp granulated sugar
• 1/2 tsp ground nutmeg

Directions

1. In a small bowl, combine the warm water, 1 teaspoon of the sugar, and the yeast. Let stand 8 to 10 minutes until foamy and bubbly on top.
2. In a large mixing bowl, whisk together the rice flour, all-purpose flour, remaining sugar, salt, and nutmeg to combine evenly.
3. In a separate bowl, whisk the eggs, warm milk, and vegetable oil. Pour in the activated yeast mixture and stir to combine.
4. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a soft, slightly sticky dough comes together. Fold in the raisins, if using.
5. Turn the dough onto a surface lightly dusted with rice flour and knead for 6 to 8 minutes until smooth and elastic, dusting with more rice flour as needed to prevent sticking.
6. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 to 1 1/2 hours, until nearly doubled in size.
7. Grease a 9×5-inch loaf pan. Punch down the dough, shape it into a smooth oblong, and place it in the prepared pan. Cover and let rise again for 30 to 40 minutes, until puffy.
8. Preheat the oven to 375°F (190°C). Brush the risen loaf with melted butter and sprinkle with the topping sugar.
9. Bake for 30 to 35 minutes, until the top is deep golden brown and an instant-read thermometer inserted into the center reads 200°F (93°C).
10. Remove from the oven, cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing. Serve with butter, tea, or a savory stew.

Cook’s Notes

• For a more traditional flavor, swap half the water for canned coconut milk to add a subtle sweetness and aroma.
• The dough is naturally a bit stickier than pure wheat dough; lightly oil your hands and work surface when shaping it.
• Toast the rice flour in a dry skillet over low heat for 3 to 4 minutes before mixing for a deeper, nuttier flavor.
• Sliced rice bread freezes well for up to 2 months; toast slices straight from the freezer to refresh the crust.
• Serve alongside a fiery black-eyed pea stew or simply with strong African tea for a classic Sierra Leonean breakfast.

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