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Cook Time:30 mins
Cook Time:
30 mins
Additional Time:23 hrs 30 mins
Additional Time:
23 hrs 30 mins
Total Time:1 day
Total Time:
1 day
Servings:14
Servings:
14
Yield:
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1/4 cup bulgur, or cracked wheat (see Tip)⅓cupboiling water2 1/2 cups plus 1 tablespoon whole-wheat flour, divided1 3/4 cups unbleached bread flour, (see Note), plus more as needed2 tablespoons toasted wheat germ, (optional)1 ¾teaspoonstable salt¾teaspooninstant, quick-rising or bread-machine yeast1 3/4 cups ice water, (see Tip), plus more as needed1/4 cup clover honey, or other mild honey3tablespoonscorn oil, canola oil or other flavorless vegetable oil
Cook Mode(Keep screen awake)
Ingredients
1/4 cup bulgur, or cracked wheat (see Tip)
⅓cupboiling water
2 1/2 cups plus 1 tablespoon whole-wheat flour, divided
1 3/4 cups unbleached bread flour, (see Note), plus more as needed
2 tablespoons toasted wheat germ, (optional)
1 ¾teaspoonstable salt
¾teaspooninstant, quick-rising or bread-machine yeast
1 3/4 cups ice water, (see Tip), plus more as needed
1/4 cup clover honey, or other mild honey
3tablespoonscorn oil, canola oil or other flavorless vegetable oil
Directions
Mix dough: Stir bulgur (or cracked wheat) and boiling water in a medium bowl. Thoroughly stir 2 1/2 cups whole-wheat flour, 1 3/4 cups bread flour, wheat germ (if using), salt and yeast in a 4-quart (or larger) bowl. Thoroughly stir 1 3/4 cups ice water, honey and oil into the bulgur. Vigorously stir the wet ingredients into the dry ingredients, scraping down the sides and mixing just until the dough is thoroughly blended. The dough should be moist and a bit sticky, but fairly stiff. If the mixture is too dry, stir in just enough additional ice water to blend the ingredients, but don’t overmoisten. If the dough is too wet, stir in just enough bread flour to stiffen it slightly. Lightly coat the top with oil. Cover the bowl with plastic wrap.
First rise: Let the dough rise at room temperature (about 70 degrees F) for 12 to 18 hours; if convenient, stir once partway through the rise. For convenience (and improved flavor), you may refrigerate the dough for 3 to 12 hours before starting the first rise.
Let rise at warm room temperature until the dough nears the plastic, 1 to 2 1/2 hours. (For an accelerated rise, see Tip.) Then gently remove the plastic and let the dough continue to rise until it extends 1 inch above the pan rim, 15 to 45 minutes more (depending on temperature).
20 minutes before baking: Position a rack in lower third of oven; preheat to 375 degrees F.
Bake, cool, slice: Bake the loaf on the lower rack until the top is nicely browned, 55 to 65 minutes. Cover with foil and continue baking until a skewer inserted in the center comes out with just a few crumbs on the tip (or until an instant-read thermometer registers 204-206 degrees ), 10 to 15 minutes longer. Cool in the pan on a wire rack for 10 to 15 minutes. Turn the loaf out on the rack and let cool to at least warm before serving. The loaf is good warm but slices best when cool.
Tips
To make ahead: Wrap airtight and keep at room temperature for up to 3 days or freeze for up to 2 months.
Note: Milled from high-protein wheats, bread flour develops strong gluten, resulting in well-risen loaves. It helps give breads with a high percentage of whole grains better structure and a lighter texture. Find it near other flours in most supermarkets.
Tips: Bulgur is parboiled cracked whole wheat. Cracked wheat is, literally, cracked whole wheat berries. Find either near other whole grains or bread-baking supplies in supermarkets or natural-foods stores. (You can use whole wheat berries that have been chopped in a blender or coffee mill in place of the bulgur or cracked wheat.)
To prepare “ice water” for this recipe, add a heaping cup of ice cubes to cold water and stir for about 30 seconds before measuring out the water.
Originally appeared: EatingWell Magazine, January/February 2009
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Nutrition Facts(per serving)188Calories4gFat35gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
