Several years ago I started up a blog site for my niece and I to explore cooking and recipes. She quickly, almost immediately that is, lost interest and I have indiscriminately kept up the blog with recipes here and there. I haven’t lost my love of cooking and I hope someday my niece will rediscover her interest and passion for cooking.
Bulgur Wheat Bread
½ cup Bulgur Wheat
½ cup water
½ Dark Rye Bread Flour
½ Pumpernickel Flour
1 cup Wheat Flour
1 cup Bread Flour
1 tsp salt
2 tsp yeast
1 heaping tbsp. of Vital Wheat Gluten
1 cup of milk approximately
1 tsp coconut oil
Combine Bulgur Wheat and ½ water and let rest for about 25 minutes or until all the water is absorbed by the Bulgur.
Once the Bulgur is moist, combine all ingredients and mix thoroughly. The amount of water your bread mixture requires will vary depending on the humidity level in your geographic region.
Knead for ten minutes, the dough should form a sticky ball on the bread hook.
Remove and transfer to a loaf pan(s) to raise in a dry, warm spot for several hours.
Place risen bread in a 350° oven and bake until a knife inserted in the center comes out clean.
I place my loaves in a cold oven, the pre-heat cycle does a nice job in the final poufing of the loaves.
When the knife comes out clean, I turn off the oven and let the bread crust crisp and brown.
If you want a lighter, less dense loaf you can substitute bread flour for the three other flours.
Hubby and I are both enjoying the bread immensely. Be forewarned, it is very dense and moist. I spilt the dough into two loaf pans, making for smaller loaves. The resulting bread is shorter and makes for less crumbly, easier to slice loaves. It is delicious and filling and I don’t normally like “healthy” breads.