Cookbook:Bulgur Bread

Cookbook | Ingredients | Recipes

Bulgur Bread
CategoryBread recipes
Time~3 hours

This heavier bread is slightly sweet and is delicious for sandwiches, toast, etc. It is best hot out of the oven.

Ingredients Edit

Ingredient Count Volume

[note 1]

Weight Baker's %
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%
Total n/a 1553 g 248.53%

Procedure Edit

  1. Combine the boiling water and the bulgur, and let stand for 15 minutes.
  2. In a separate bowl, mix together lukewarm water, yeast, and sugar. Let rest a few minutes until it bubbles.
  3. In a separate bowl, mix together molasses, margarine, and oil.
  4. When the bulgur mixture is lukewarm, combine it with the yeast mixture and molasses mixture.
  5. In a large bowl, combine the 2 cups of flour and the salt. Add the bulgur mixture, and mix thoroughly.
  6. Add the remaining 3 cups of the flour, and knead for 8–10 minutes.
  7. 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.
  8. Gently deflate the dough, and divide it into 3 pieces.
  9. Shape each piece into a round loaf, and cut ½-inch deep slashes in the tops. Let rise again.
  10. 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

  1. 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.
  2. 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.