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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 1 |
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Directions: Combine bulgur wheat and boiling water in a large bowl
and let stand 30 minutes.
Dissolve yeast in 1 1/2 cups warm water. Add milk
powder, 1/3 cup honey, oil and salt; let stand 5
minutes. Add to bulgur mixture; stir well. Add 2 cups
whole wheat flour and bread flour; beat at high speed
of electric mixer 5 minutes. Cover and let rest 15
minutes.
Stir in 2 cups whole wheat flour to form a moderately
stiff dough. Turn dough out onto a lightly floured
surface. Knead until smooth and elastic (about 10
minutes); add enough of the remaining whole wheat
flour, 1 tablespoon at a time, to prevent dough from
sticking to hands. Place dough in a large bowl coated
with cooking spray, turning to coat top of dough.
Cover dough, and let rise in a warm place (85~), free
from drafts, 45 minutes or until doubled in bulk.
Punch dough down and knead lightly 4 or 5 times.
Divide dough in half, shaping each portion into a
ball. Roll 1 portion into a 14x7 inch rectangle.
Roll up dough, starting at short edge, pressing firmly
to eliminate bubbles; pinch edges and ends to seal.
Place dough, seam side down, in a loafpan coated with
cooking spray. Repeat with remaining dough. Cover
dough and let rise in a warm place 35 minutes or until
doubled in bulk.
Uncover dough. Bake at 375~ 35 minutes or until
loaves sound hollow.
Posted on Genie by: G.STURN [Bethie]
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