Cookbook:Bulgur Bread

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Bulgur Bread
CategoryBread recipes
Time~3 hours

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

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


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Ingredient Count Volume

[note 1]

Weight Baker's %
Boiling water 2 cups 454 g 72.68%
Bulgur 1 cup 140 g 22.4%
Lukewarm water ½ cup 118 g 18.81%
Yeast [note 2] 1 envelope/sachet 1 scant Tbsp 7.2 g 1.15%
Sugar 1 tsp 4.2 g 0.67%
Molasses ½ cup 169 g 27%
Margarine 1 Tbsp 14 g 2.24%
Oil 1 Tbsp 13.6 g 2.18%
Flour 2 cups 250 g 40%
Salt 1½ tsp 9 g 1.44%
Flour 3 cups 375 g 60%
Total n/a 1553 g 248.53%


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  1. Combine the boiling water and the bulgur, and let stand for 15 minutes.
  2. In a separate bowl, mix together lukewarm water, yeast, and sugar. Let rest a few minutes until it bubbles.
  3. In a separate bowl, mix together molasses, margarine, and oil.
  4. When the bulgur mixture is lukewarm, combine it with the yeast mixture and molasses mixture.
  5. In a large bowl, combine the 2 cups of flour and the salt. Add the bulgur mixture, and mix thoroughly.
  6. Add the remaining 3 cups of the flour, and knead for 8–10 minutes.
  7. Grease a clean bowl, and add the dough. Cover with plastic wrap and a warm, damp cloth, then put in a warm place and let it rest until doubled in volume.
  8. Gently deflate the dough, and divide it into 3 pieces.
  9. Shape each piece into a round loaf, and cut ½-inch deep slashes in the tops. Let rise again.
  10. Bake at 375°F (190°C) for 10 minutes, then turn the temperature down to 350°F (175°C) and bake for 20–25 more minutes or until done.

Conversion notes

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  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.