Whole Wheat Bulgur Bread Recipe
Bulgur is cracked wheat, and although the bits are quite hard and crunchy, soaking them briefly softens them. It adds a unique character and flavor to this whole-wheat loaf. This bread will keep for several days and is especially good served with a platter of sliced tomatoes, dressed with olive oil and lemon, and garnished with feta cheese. Round out the menu with some tomato basil butter it’s good on crackers,too-and you will have an outstanding summertime luncheon.
Equipment
- Loaf pan
- Oven
- Blender
- 2 medium bowl
Ingredients
- ¼ cup (2 oz/50 g) kasha
- 1/3 cup 93 fl oz/80 ml) water, boiling
- 1 cup (4 oz/125 g) buckwheat flour
- 1cup (5 oz/155g) all-purpose (plain) Flour
- 1/3 cup (2 oz/60g) firmly packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda (bicarbonate of soda)
- ½ teaspoons salt
- 1 cup 98 fl oz/250 ml) buttermilk
- 1 egg
- ¼ cup (2 fl oz/60 ml) vegetable oil or olive oil
- ½ cup (2 oz/60 g) chopped hazelnuts (filberts) or walnuts
Instructions
- In a small bowl stir together the bulgur and boiling water.
- Let stand for 30 minutes, then fluff the grains with a fork.
- Meanwhile, preheat an oven to 350˚F (180˚C).
- Grease and flour a large (9-inch/23-cm) loaf pan.
- In a medium bowl stir and toss together the whole-wheat flour, all-purpose flour, all-purpose flour, baking powder, salt, and brown sugar. Set aside.
- In another medium bowl whisk together the milk, eggs, and melt shortening until smooth.
- Stir in the bulgur and pecans.
- Add to the combined dry ingredients and stir just until blended.
- Spread evenly in the prepared pan.
- Bake until a thin wooden skewer inserted it the center of the loaf comes out clean, about 1 hour.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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