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YEAST BREAD: Bulgur Buttermilk Yeast Bread

Source of Recipe

Bob's Red Mill Natural Foods


List of Ingredients

1/2 cup Bulgur from Soft White Wheat
1/4 cup Warm Water (110°)
2 tsp Tomato Paste
1-1/2 cup Buttermilk (warmed 90-100°)
1 Tbsp Yeast, Active Dry
3 Tbsp Honey
1 tsp Sea Salt
1/3 cup Unsalted Butter
2 cups Whole Wheat Flour
2 cups White Flour, Unbleached
2-3 Tb Cornmeal, Medium Grind


Recipe

Place the yeast in a large bowl; cover with warm water and let stand until the yeast begins to bubble, about 3 minutes. Add the honey and tomato paste, whisk until smooth. Stir in the bulgur and buttermilk; let stand 20 minutes.

Stir the butter and salt into the bulgur mixture. Then stir in the whole wheat flour and about 1-1/2 cups of the unbleached white flour to make a stiff dough. Turn the dough out onto a lightly floured surface and knead for 15 minutes, adding more unbleached white flour if necessary to keep the dough from sticking. Transfer the dough to a lightly greased bowl, turn to coat, cover and let rise in a warm place until doubled in volume (about 1-1/2 hours).

Turn dough out onto a lightly floured surface; punch down and divide in half. Roll and pull each half until it resembles a loaf of French or Italian bread.

Sprinkle a baking sheet with cornmeal and place the loaves on the sheet. Brush the loaves lightly with water (for a crusty crust), cover loosely with a cloth towel and allow to rise in a warm place until doubled in volume (about 45 minutes to 1 hour).

Preheat oven to 400°F.

With a sharp knife, slash the surface of the loaves four or five times, then brush them again with water. Bake until crisp and hollow-sounding when tapped with your finger, about 25 minutes. Cool on a wire rack.

Yield: 2 loaves