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Cookbook | Ingredients | Recipes
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]
|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%|
Procedure[edit | edit source]
- 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 rest a few minutes until it bubbles.
- In a separate bowl, mix together molasses, margarine, and oil.
- When the bulgur mixture is lukewarm, combine it with the yeast mixture and molasses mixture.
- In a large bowl, combine the 2 cups of flour and the salt. Add the bulgur mixture, and mix thoroughly.
- Add the remaining 3 cups of the flour, and knead for 8–10 minutes.
- 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.
- Gently deflate the dough, and divide it into 3 pieces.
- Shape each piece into a round loaf, and cut ½-inch deep slashes in the tops. Let rise again.
- 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[edit | edit source]
- ↑ 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.
- ↑ 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.