Rice Kayu Bread

[from The Cancer Prevention Diet, by Michio Kuchi and Alex Jack, p. 465]

2 cups brown rice
8 cups spring water
Pressure-cook rice in water for 1 hour or more. Remove rice and allow to cool in a large bowl. While still slightly warm, add to rice:
2 teaspoons sesame oil (optional)
1/2 teaspoon sea salt
enough whole wheat flour [or gluten free flour] to form a ball of dough
Add oil and salt to rice and mix well. Add enough flour to make a soft ball of dough. Knead 300 to 350 times, adding flour to ball from time to time to keep from getting too sticky. Place dough in two oiled bread pans, shape into loaves, cover with a damp cloth, set in a warm place, and let rise 8 to 12 hours. Bake at 300 degrees for 30 minutes and 350 degrees for another hour, or until golden brown.
Note: This bread is better for cancer patients than whole wheat bread but should still be used moderately.