Cookbook:Bulgur Bread

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Cookbook | Ingredients | Recipes

Bulgur Bread
Category Bread recipes
Time ~ 3 hours

This heavier bread is slightly sweet and is delicious for sandwiches, toast, etc. It is best hot out of the oven.

Ingredients[edit | edit source]

[note 1]
Baker's %
2 c boiling water 454.27 72.68%
1 c bulgur 140 22.4%
½ c lukewarm water 117.58 18.81%
1 envelope/sachet yeast or one scant T yeast [note 2] 7.2 1.15%
1 t sugar 4.2 0.67%
½ c molasses 168.5 26.96%
1 T margarine 14 2.24%
1 T oil 13.6 2.18%
2 c flour 250 40%
1½ t salt 9 1.44%
3 c more flour 375 60%
Formula 1553.34 248.53%

Procedure[edit | edit source]

  1. Combine the boiling water and the bulgur and let stand for 15 minutes. In a separate bowl, mix together lukewarm water, yeast, and sugar. Let bubble. In a separate bowl, mix together molasses, margarine, and oil. When the bulgur mixture is lukewarm, combine all ingredients.
  2. In a large bowl, mix well the flour and salt. Combine both bowls and mix thoroughly. Add the rest of the flour and knead 8-10 minutes.
  3. Wash, grease bowl, add dough, cover with plastic wrap and a damp warm cloth and put in a warm place to double in bulk. When doubled, knead a little and form 3 rounds. Cut slashes in tops ½ inch deep. Let rise again. Bake at 375°F (190°C) for 10 minutes and then turn the temperature down to 350°F (175°C) and bake for 20-25 min. or more.

Conversion Notes[edit | edit source]

  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Density adjustment made to water, lukewarm defined as 40 °C. Margarine presumed as 80% fat. All purpose flour.
  2. This amount of yeast may have a slight yeast flavor. It is recommend to use no more than 0.775% instant dry yeast expressed as a baker's %, alternatively, 2.5% cake yeast (compressed) or 1.05% active dry yeast. Further reductions will result in less yeast flavor and longer bulk fermentation times.