Here’s the #recipe for this #vegan #nokneadbread: 2 1/4 teaspoon active dry yeast 1 tablespoon brown rice syrup (can substitute sugar) 1/2 cup (70 grams) cooked rice (I use a mix of brown and white, but you can use all white or all brown) 370 grams all purpose flour 1 tablespoon sesame oil 1 teaspoon sea salt In a very large bowl, whisk together active dry yeast with 1 1/2 cup of warm water (I mix half and half very hot water with cold water) and brown rice syrup. Allow the mixture to sit until it begins to foam (around 10 minutes). Add rice, flour, sesame oil, and salt. Stir everything together with a wooden spoon until a very scraggly dough forms. Cover the bowl with a kitchen towel and set it aside in a warm place for at least 2 1/2 hours and up to 3 hours (however long it takes for your dough to double in size). After it has doubled in size, place the bowl in the refrigerator for 4 hours. After 4 hours, remove the bowl from the fridge and set it on the countertop. In the meantim...