Bulgur Bread
This heavier bread is slightly sweet and is delicious for sandwiches, toast, etc. It is best hot out of the oven.
Source and licence
"Bulgur Bread" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bulgur_Bread, revision 4658361), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bulgur_Bread&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4658361
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 cups / 454 g Boiling water
- 1 cup / 140 g Bulgur
- ½ cup / 118 g Lukewarm water
- 1 envelope/sachet / 1 scant Tbsp Yeast
- 1 tsp / 4.2 g Sugar
- ½ cup / 169 g Molasses
- 1 Tbsp / 14 g Margarine
- 1 Tbsp / 13.6 g Oil
- 2 cups / 250 g Flour
- 1½ tsp / 9 g Salt
- 3 cups / 375 g Flour
Method
- 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.