You'll find all kinds of bread recipes here like the kinds of
breads you can buy in a specialty bakery.
Bulgur Wheat Bread
3/4 C. boiling water
3/4 C. bulgur wheat
2 T. molasses
2 t. active dry yeast
1/2 C. warm water
4 T. honey
3/4 C. boiling water
1 1/4 C. cold buttermilk
5 1/2 C. finely ground high-gluten whole-wheat flour (i.e. bread flour)
2 1/2 t. salt
2 T. butter
To prepare bulgur:
Boil 3/4 cup water. Mix bulgur, molasses and water in heavy saucepan. Bring to a
boil, stirring. Cover. Remove from heat. Set aside.
To prepare dough:
Dissolve yeast in 1/2 cup warm water. In separate bowl, dissolve honey in 3/4
cup boiling water. Add buttermilk. In another mixing bowl, combine flour and
salt. Make a well in middle. Add buttermilk mixture and yeast. Combine to make
dough. Knead for 10 minutes only. Let rise in warm place for 1 1/2 hours.
To test dough:
Wet finger. Poke center of dough about 1/2 inch deep. If hole does not fill at
all or if dough sighs, go on to next step. Otherwise, allow to rest longer.
To add bulgur:
Drain excess water from bulgur. Spread butter on kneading surface. Turn dough
out onto surface. Flatten dough into large oblong. Spread bulgur on dough. Fold.
Knead grain and butter into dough; keep working for 10 minutes, or until dough
is silky and lustrous. Let dough rise for 45 minutes until ready. (Test dough as
To shape dough:
Turn out onto tabletop. Press to deflate. Cut in half. Shape into rounds. Cover.
Let relax for 15 minutes, or until dough is quite soft. (Note: Use flour on
board when shaping loaves and be very gentle to keep gluten film from tearing.)
Shape dough into hearth loaves, buns, rolls or spectacular pan loaves (2 loaves
in 8 x 4-inch pans). Let rise in warm but not humid place until quite
high. (Note: Have oven ready a little early and if tops of loaves begin to rip
from stress of bulgur, place immediately in oven.) Using knife held at angle,
cut 3 diagonal slashes in top of each loaf. (Note: If bread has ripped during
rising, mask rips with slashes.) Place loaves in 400°F. oven as soon as slashes
have been made. Bake for 10 minutes. Reduce oven temperature to 325 degrees.
Bake for 1 hour, or until done. Brush tops with butter.
To make this with cracked-wheat instead of bulgur, the night before, mix 1/3 cup
coarse cracked wheat with molasses and cool water to cover. (As wheat absorbs
water, add water more if necessary.) Let stand in cool place until morning.