Thursday, April 7, 2011

Bulgur Bread

This bug has been a doozy; I've been fighting it for almost 2 weeks now but in the interest of keeping up with my personal goal for Food Porn Friday I figured I should bake this bread today. After all, how hard is bread? It's time consuming to wait for the raising but it isn't really hard so I should be able to handle it.

Melissa choose this recipe and I honestly wasn't sure what bulgur was, I knew it had something to do with wheat but wasn't sure where I would find it or how involved preparing it would be. Turns out it's basically cracked wheat cereal...who knew! Anyway, I used Bob's Red Mill brand bulgur that I found at Smith's but after using it I've decided that you could totally sub whatever cracked wheat cereal you can find. Personally I like the Red Rose brand. :) As far as the bread goes, this is a very good whole wheat bread for people that like the rustic version of bread with the little nuggets of chewy goodness in it. I enjoy it, Randy not so much (he's a Wonder bread fan at heart). It's a definite do again. I do like that it only makes 2 loaves and it can fit in your Kitchen Aid.

Bulgur Bread
2 loaves
Baking in America-Greg Patent

2/3 c. med bulgur
1 1/3 c. unsweetened apple juice
2 1/2 c. whole wheat flour
2 1/4 tsp fast rise active dry yeast
1 c. warm water
2 large eggs
2 1/2 c. bread flour or unbleached all purpose flour
1/4 c. veg oil
2/4 T. water
4 tsp. salt

1. Combine the bulgur and apple juice in medium saucepan and bring to a boil over med heat, stirring occassionally. Reduce heat to low and cook, stirring occasionally until bulgur is tender and juice is absorbed, about 10 min. Remove from heat and set aside.
2. In a mixer bowl stir together the whole wheat flour and yeast. Add the warm water and eggs.
3. Beat on medium speed with the paddle attachment 4 minutes. Scrape bowl and beater. Cover with plastic wrap and let rise at room temp until double in volume, about 1 hour.
4. Add the bulgur, 2 1/2 c bread flour, oil, 2 T water and salt. Attach dough hook and knead on low for approx 8 minutes until dough cleans the sides of the bowl and is moist, elastic, and only slightly sticky. If dough is too sticky add a little flour, if it's too dry add some of the remaining 2 T water.
5. Lightly oil a large bowl or coat with cooking spray. Scrape the dough into the bowl, turning to coat. Pick up dough and form a smooth ball. Return dough to bowl, cover tightly and let rise until almost tripled in volume, 1 1/2 hours.
6. Butter or spray with non stick spray 2 loaf pans. Turn dough out onto a lightly floured surface and pat gently to remove any air bubbles. Divide dough in half and shape each piece into a loaf. Place in pans. Cover loosely with lightly sprayed plastic wrap and set aside at room temp until the centers have risen 1 1/2 -2 inches above the rims of the pans. (1 hour)
7. About 30 minutes before loaves are ready to bake put oven rack in lower third position and preheat oven to 375 degrees.
8. Bake for 35-45 minutes until loaves are well browned ; they won't rise much. Cool on wire racks, then wrap airtight. Bread freezes well for up to 3 weeks.

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