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Grainlady, I make the Bulgur Wheat Bread

16 years ago

...and it turned out wonderfully. It was certainly "tall" enough, and I liked the fact that it was not overly sweet. In my opinion, so many whole wheat/cracked wheat bread recipes overdo the honey, sugar, or molasses.

Thanks for the recipe.

Comments (13)

beanthere_dunthat
16 years ago
Now that is a very nice looking loaf of bread!
Please pass the butter. :)
Marigene
16 years ago
Beautiful bread!
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Grainlady, Your Whole Wheat Bread....
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Comments (2)
No trouble at all. I have to credit my dear friend Mildred with this recipe. I have a sponge setting as I type. -Grainlady 100% Whole Wheat Bread Bread Machine Recipe (changes for making it by-hand towards the end) Sponge: 3/4 c. lukewarm buttermilk (I use homemade kefir.) 3/4 c. lukewarm water 2-1/2 c. freshly-milled white whole wheat flour (Prairie Gold from Wheat Montana is my favorite wheat) 1/4 t. ascorbic acid* 2 t. SAF-Instant Yeast Mix these ingredients in the bread machine pan and set the machine to QUICK DOUGH. As soon as the mixture is well mixed, unplug the machine and allow to sit (with the lid closed) at least 2-1/2 hours or up to 12 hours (or something in-between - I usually use a 2-1/2 or 3-hour sponge, or overnight. You may want to extend this time if using hard red wheat flour to closer to 8-12 hours for a more mild flavor). After the sponge has set, with a soft spatula, mix these ingredients into the sponge: 2 T. melted coconut oil (or butter or veg. oil) 2 T. agave nectar (or honey) 1 egg (option: I also add 1/3-1/2 c. chia seed gel. **) Add to the top of the sponge mixture in the pan: 2-1/4 c. freshly-milled whole wheat flour 2 t. salt (on top the flour) Set the bread machine on regular DOUGH cycle and process. Check the dough to make sure it's formed into a nice soft ball and adjust the hydration as needed. Grainlady changes: I process the dough in the bread machine until the dough is mixed and kneaded. I don't let it raise in the machine. I place the dough in a dough rising bucket, place the lid on the top and allow the dough to rise ALMOST double. Whole wheat dough doesn't have the extensibility that white bread dough does, so try not to let it go more than double. Using a dough rising bucket helps you to accurately judge when dough has doubled. For this recipe a 2-quart container with a tight-fitting lid works perfectly. Back to original recipe: After the bread machine finishes the dough cycle (or has doubled in the dough rising bucket), dump the dough onto a Silpat. With oiled/greased hands, deflate the dough by pushing it in the middle with your fist then drawing all edges of the outside dough into the middle (turning the dough inside-out so to speak). Divide the dough into portions (I scale the dough for accuracy.) Round each portion (make it into a smooth ball) so that all the gluten strands are going into the same direction. Cover; allow to rest 10-15 minutes so the gluten relaxes. Form dough (with oiled hands), pan, cover with plastic wrap for the final proofing - etc.... Two loaves - 375F - for 20-25 minutes or until internal temperature of the loaves are between 190-200Â°F. I make this bread into 3 small loaves (7-1/2x3-1/2-inch pans - 350Â°F for 20-25 minutes ------------------------------------------------------ * ascorbic acid powder is available at most health food stores. It's a very important ingredient when you make bread that includes wheat germ, which is in whole wheat flour. There is a substance in wheat germ called Glutathione. This substance breaks down the gluten and can result in a short loaf. The bran in whole wheat bread can also cut the gluten strands which results in a short squatty loaf. The sponge helps to soften the bran. The addition of 1/8 t. ascorbic acid per loaf of bread will counteract the negative effects of Glutathione. It will help prevent the gluten bonds from breaking down and will also help repair gluten bonds that have been broken. The ascorbic acid also helps sustain the leavening of bread loaves during baking. Yeast grows longer and faster when there is also ascorbic acid. Do not add it to sourdough recipes because they are naturally an acidic atmosphere. ** Chia seed gel is a mixture of chia seeds and water (1 part chia seeds to 9 parts water or 1/3 c./2-oz. to 2-cups water). This mixture thickens as the seeds absorb the water and adds hydration to the crumb of the loaf and keeps the bread softer longer. It looks like poppy seeds in the bread after it's baked. Excellent nutritional boost and additional fiber. BY HAND, place sponge ingredients in a glass or plastic bowl and mix the sponge ingredients together with a Danish dough whisk (or a wooden spoon) and beat the ingredients about 100 strokes. Cover, and allow to sit at room temperature at least 2-1/2 hours. After the sponge is done: add the flour gradually to the sponge mixture using a Danish dough whisk (or wooden spoon) and carefully beat in each addition of flour before adding more. You may end up beating the dough 500-800 strokes, but do as much mixing as you have the strength to do. If you need to stop and rest, that's fine. The rest will allow the dough to hydrate. Towards the end of mixing, add the salt (DON'T FORGET!!!). The gluten will tighten up and make mixing harder after adding salt. The better job you do of mixing the dough and developing the gluten while it's in the bowl, the less time you'll need to knead it. When you knead the dough, avoid adding a lot of bench flour. If you have a problem adding too much flour during kneading, grease/oil your hands during kneading instead - especially during the last 2-3 minutes of kneading. Complete per recipe above... --------------------------------------------------------- The link below has a similar recipe: (scroll down the page to locate the recipe) Old-fashioned 100% Whole Wheat Bread (source: "The Bread Bible" by Beth Hensperger) -Grainlady
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Molasses bread (paging Grainlady?)
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sprout, I don't know anything about Paradise Bakery, but I like this bread from Cooking.com, it has whole wheat, oatmeal, molasses. It's yummy and definitely a yeast bread, not a quick bread. HIGH PROTEIN OAT-WHEAT BREAD 4 to 5 c. bread flour 2 tsp. salt 2 pkg. dry yeast 1 c. water 1/3 c. molasses 1/4 c. butter 1 (8 oz.) carton cream style cottage cheese 2 eggs 1 c. whole wheat flour 1/2 c. rolled oats 1 c. finely chopped nuts Generously grease 2 (8 x 4) or (9 x 5) inch loaf pans or 2 (8 or 9) round pans. Lightly spoon flour into measuring cup; level. In large bowl, combine 2 cups bread flour, salt and yeast; blend well. In medium saucepan, heat water, molasses, butter and cottage cheese until very warm (120 to 130 degrees). Add warm liquid and eggs to flour mixture. Blend at low speed with mixer until moistened, beat 3 minutes at medium speed. By hand stir in whole wheat flour, oats, nuts and enough bread flour to form a soft dough. On floured surface, knead dough about 10 minutes or until dough is smooth and elastic. Place dough in greased bowl; cover loosely with a cloth towel. Let rise in warm place until light and doubled in size (about 1 hour). Punch down dough. Divide dough in half; mold into 2 balls. Cover with inverted bowl; allow to rest on counter 15 minutes. Shape into 2 loaves. Place in prepared pans. Cover; let rise in warm place until doubled in size. Heat oven to 375 degrees. Bake 35 to 40 minutes until loaves sound hollow when lightly tapped. Remove from pans; cool on a rack. For soft crusts; brush tops of loaves with melted butter. Yeah, OK, so I don't make this EXACTLY the same. I use half and half whole wheat and white flour, and I leave out the nuts because I don't care for them in baked goods, I like them by themselves and I always use dark molasses and sometimes use half a cup instead of 1/3 because I like molasses. Sometimes I add cinnamon, cloves and a bit of ginger and it's kind of like the flavor of molasses cookies. LOL Of course, you just knew I'd mess with the recipe, didn't you? Annie
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How much UNGROUND wheat to make a loaf of bread?
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These are some general numbers. You get a little more extraction with hard white wheat, compared to hard red wheat. -45 pounds = 158 cups of ground flour -1 pound (or approx. 3 cups) = approx. 4 cups flour -a rough approximation - a scant 2/3 c. wheat berries = 1 cup flour -60-pounds = 90 one-pound loaves (fits in a 7-1/2x3-1/2-inch loaf pan) -Grainlady Here is a link that might be useful: Wheat Foods Council - Wheat Facts
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Whole Wheat Bread in bread machine
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Comments (6)
That's odd about the orange juice. It's really supposed to be there to help neutralize anti-nutrients, but it only works for a long rise. I use vitamin C crystals instead. Fresh whole wheat flour isn't bitter unless it's an old fashioned hard red wheat that Grainlady told us about. The I have several kinds of wheatberries and they're always sweet when freshly milled. Once milled, whole wheat flour can go rancid fairly quickly because there are more natural oils in it. This can also make the bread bitter, and it's my theory that that's why so many people put sweetener in their whole wheat breads. 100% whole wheat is tricky because the bran can cut the gluten. It doesn't rerise well, and doesn't want to be handled a lot. Additionally, it doesn't usually rise as fast or as high. though there are some who say they have the knack. For the moisture, however, you need time for the flour to absorb the water. Both for dough quality (including the moistness) and better nutrition you should do a preferment and a soaker, which is the opposite of most bread machine recipes. You should be able to adapt a recipe, however. I don't use a bread machine but as I understand it, it uses instant (rapid rise) yeast for a fast rise. Instead, use small amount of regular yeast, and start it with a small portion of the flour and water. Set it aside to rise and for the yeast to multiply. Like overnight. It should double. Meanwhile, combine the rest of the ingredients to soak up the water. It'll start off seeming very dry, but it'll be moist and sticky after at least 8 hours. You can probably mix it right in the machine and turn it off to soak. Then mix in the preferment and knead. Turn it off again to let it rise. Then bake. You might do well baking right in the machine. Otherwise, let it rise on whatever pan you mean to bake it in. If you don't handle it once it's risen, you won't lose so much of your rise, giving you a better sponge and more chance that it won't be dense or heavy. Good luck!
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deborah_ps
16 years ago
A Very fine looking looking loaf indeed!
I'd like to be Grainlady's neighbor! Her wealth of knowledge is astounding.
wizardnm
16 years ago
Good looking bread. I'd like a piece to toast tomorrow morning.

Nancy
lsr2002
16 years ago
It looks wonderful and yes, I bet it will be great toasted.

Lee
grainlady_ks
16 years ago
WAY TO GO!!! Beautiful bread. I haven't made it for a lot of years, but remembered how the kids loved it. I guess they didn't realize it was GOOD for them. (LOL)

You've inspired me to make it again after all these years. I'll have to make some bulgur first....

deborah ps - It would be nice to have a neighbor I could share all this information with.... The neighbors are all too "busy" around here. Most don't even eat at home, let alone bake bread.

-Grainlady
sally2_gw
16 years ago
Great looking bread, Shambo! I'm going to search for the recipe. I'm assuming it's somewhere around the forum.

Grainlady, it's sad that so many people don't know what a kitchen is for, isn't it? But I guess that's another subject.

Sally
shambo
Original Author
16 years ago
First off, I meant to say, "I MADE THE BULGUR WHEAT BREAD"! I have no idea how I ended up sounding like a three year old. Secondly, the recipe was incredibly easy. I especially like its lightness & soft texture, and, as I said before, the fact that it was not overly sweet.

BULGUR WHEAT LOAF
Grainlady from CF/ Pillsbury

3/4 c. water
1/2 c. bulgur wheat
2-1/4 to 2-1/2 cups Pillsbury's BEST All-Purpose or Unbleached Flour
2 T. brown sugar
1 to 1-1/2 t. salt (I only used 3/4 tsp.)
1 pkg. active dry yeast
1 c. water heated to 120Â°-130Â°F
1/4 c. oil
1 c. Pillsbury's BEST Whole Wheat Flour
2 t. water
1 egg white
1 t. bulgur wheat
Grease cookie sheet. Bring 3/4 c. water to a boil in small saucepan. Remove from heat; stir in 1/2 c. bulgur. Let stand 20-25 minutes or until water is absorbed.

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup all-purpose flour, brown sugar, salt, yeast, 1 cup hot water and oil; beat at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in bulgur mixture, whole wheat flour and additional 1 cup all-purpose flour to form a stiff dough. (At this point, I let the mixture rest for 20 minutes before kneading.)
On floured surface, knead in 1/4-1/2 cup all-purpose flour until dough is elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover loosely with greased plastic wrap and cloth towel. Let rise in a warm place (80-85Â°F) until light and doubled in size, about 45 minutes.
Punch down dough several times to remove all air bubbles. Shape into round loaf. Place on greased cookie sheet. Cover; let rise in warm place until light and ALMOST doubled in size, about 30 minutes.

Heat oven to 375Â°F. Uncover dough. With very sharp knife, cut a 1/2-inch deep slash across top of loaf. Cut another at a right angle, making a cross. In small bowl, beat 2 t. water and egg white until blended. Brush over top of loaf; sprinkle with 1 teaspoon bulgur, if desired I omitted the sprinkling of bulgur). Bake at 375Â°F for 25-35 minutes or until golden brown.
Remove from cookie sheet; cool on wire rack. One loaf = 17 slices.

My notes: I always reduce the salt content of breads because my husband is on a salt restricted diet. To add a bit more flavor because of the lower salt, I added 4 tbsp. dry buttermilk powder. I let the dough rest (autolyse) for 20 mins. before kneading. Grainlady had a personal note about forming a tall loaf, so I made sure to keep the dough ball high & round rather than flat. I put the shaped dough on parchment paper on a wooden peal and then baked the bread directly on a preheated baking stone. I removed the parchment about ten minutes before the bread was done.
sally2_gw
16 years ago
Thanks for the recipe. I've clipped it and saved it.

Sally
marys1000
16 years ago
Looks great and sounds wonderful. I did get a little lost on the
parchment paper on the wooden teal and then baked the bread on a preheated baking stone.
Can we break it down for us newbies?
You let the bread rise on pp on a wooden "peal" is that like a....cutting board? What was the purpose of letting it rise on that?
Then you took it off the peak and baked the bread directly (but still on pp) on a baking stone... then removed the pp and put it back on the stone for the last 10 minutes.....is this right?
cookie8
16 years ago
I don't see the three yr old connection, I get more the caveman vibe with the title. Just kidding, I didn't even notice until it was pointed out and just laughed and still do when I read it, ?? in a weird mood I guess. I'm going to try this bread too, lovely photo. Do you think rye would work too?
Cloud Swift
16 years ago
A peel is a tool used for putting loaves (or pizza) into an oven. It is a flat paddle with a handle (see the link below for examples - if you search this forum there is also a picture of a nice one that Lou/Hawk made) - often wood. Loaves often come out best when baked directly on a preheated bread stone rather than on a pan. Traditionally, one would put corn meal or coarse flour such as semonlina on the peel and put the loaf on that giving a shake to make sure that the loaf isn't stuck to the peel. Then when the loaf has risen, you put the peel into the oven and with a swift pull remove the peel leaving the loaf behind.

But sometimes the loaf sticks which is rather hard on the nicely risen loaf. And the corn meal/semolina smells a bit burnt when cooking; I find that particularly a problem when I want to cook multiple loaves in succession in the oven. And sometimes I don't feel like chasing bits of meal that get scattered about my oven and counter. An easier, tidier, more fool proof method is to put parchment paper on the peel and then slide the loaf into the oven from the peel with the parchment paper.

Taking the parchment paper off for the last 10 minutes of baking should let the bottom of the loaf get a bit crisper, just as one might take a pan baked loaf out of the pan for the last bit of baking.
shambo
Original Author
16 years ago
Cookie, maybe I should join with Tarzan, Tonto, & Frankenstein!

Cloud, thanks for that wonderful explanation. I used to shy away from using parchment paper for free form breads baked directly on a stone, but I eventually got sick of the burned corn meal mess. I really got tired of waiting for the oven & stone to cool so I could brush/clean off the baking stone. As you mentioned, it's especially annoying when you want to use the oven right after the bread is finished. As long as I remove the parchment paper about 10-15 minutes before the bread is done, the bottom crust comes out just fine. Also, I usually don't bake above 450 degrees.

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