Soak the brown rice

• Start by washing and soaking the brown rice in water for at least 8 hours to overnight.

  Because the bran is hard, so soak in water for long hours to soften it.

  You'd better put it in the fridge in summer to avoid going bad.
• Rice should look pumping up after absorbing water.

  This is a very easy and simple recipe, and this is a crucial part.

  Soak overnight so the rice can easily be pulverized, even using a standard blender.

Blending

• Drain well and transfer to a blender, along with salt and sugar.

  Pour water at room temperature.

  Because we are using a blender and working on brown rice, it takes longer blending time than white rice, so the batter gets a chance to warm up, so the temperature should not be high.
• After 1 minute of blending, scrape down the side and blend one more minute.

  ※The batter should look smooth and stick to your spatula when you touch it. When you touch it, and you feel still grainy, and the batter is not sticky, you should go another 1 minute.
• Add yeast, baking powder, and oil, and start blending again.

  ※Baking powder is the secret ingredient.
• Blend for 1 minute, and take a look at the batter.

  Check the batter, if is sticky, and the rice bran and grains are completely broken.
• Pour the batter into a parchment-lined loaf pan.

  The batter should be filled in 1/3 of the height.

Let it rise

• Cover with plastic and let it rise in a warm place.

  It's easy to dry out, so spray water to add extra moisture.
• ※Start preheating the oven to 190 ℃（374°F.）

• Let it rise for 20~25 mins until almost double in volume.

Baking

• Spray water to moisten the surface to rise in the oven, and Bake in the 190℃(374°F)oven for 25 to mins and then lower the temperature to 160℃（320°F) and continue baking 10 more mins.

Cooling

• Take out onto the wire rack to release the steam.
• Let it cool to room temperature for an hour to 2 hours before cutting.
• It's not good to slice still hot because the crumb must be set unless stuck to the knife.