Vegan Whole Wheat Bread
The Mix:
1 cup uncooked bulgur
1 cup boiling water
1 teaspoon salt
4 tablespoons canola oil
4 tablespoons blackstrap molasses
1 cup cooked wheat berries (see below)
SPONGE:
1 package active dry yeast
1 cup wrist temp water
1 drop molasses
1 1/2 cups whole wheat bread flour
BREAD:
3 c. additional whole wheat bread flour -- (3 to 4)
Make mix and let it cool to room temperature. To make, combine bulgur and
boiling water in a medium-small bowl. Cover with a plate and let stand 30
minutes. Add remaining ingredients, cover again, and let stand until room
temperature. Put up the sponge while the mix cools. To make sponge, dissolve
yeast in water in large bowl. Add molasses and beat in flour. Cover and let rise
for 30-45 minutes. When it is cool enough and the sponge has risen, beat the mix
into the risen sponge.
Add flour to risen sponge a cup at a time. Knead for 10-15 minutes and let rise
about an hour, until double. Punch down and knead a little more, then make
loaves.
Let loaves rise and then bake for 40 minutes at 375ºF. Cool
30 minutes on rack before slicing. Note: For wheat berries:
Note: Soak 1 cup hard wheat berries in 2 cups of water
overnight, drain, boil 2 cups of water (can be the same water), add wheat
berries, lower heat and cook for two hours. This will make extra.
