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Cracked Wheat Bread (Bulgur Wheat Bread)

Cracked Wheat Bread (Bulgur Wheat Bread)

Servings

Unit System

Ingredients

3 ½ ounces bulgur or cracked wheat (½ cup)
8 ounces boiling water (1 cup)
4 ounces warm water (½ cup)
2 ¼ teaspoons dry yeast (7g)
5 ounces bread flour (1 cup, see note)
1 teaspoon salt
¾ oz honey (1 tablespoon)
5 ounces whole wheat flour (1 cup)
1 egg (whisked with 1 tablespoon of water for egg wash)

Equipment

My Book
KA Stand Mixer
Bread Making Tools
Cooling Rack

1

Combine 3 ½ ounces bulgur or cracked wheat and 8 ounces boiling water and set aside until cooled and most of the water has been absorbed.

2

In the bowl of a stand mixer or a large mixing bowl, combine 4 ounces warm water with 2 ¼ teaspoons dry yeast. Add 2 ½ oz (1/2 cup) bread flour and mix to form a thick batter. Cover the bowl and let the batter rest for 30 minutes while the cracked wheat cools.

3

With the mixer running on low, add the cooled cracked wheat along with the soaking water. Add 1 teaspoon salt, ¾ oz honey and 5 ounces whole wheat flour. Mix to combine.

4

If using a stand mixer, switch to the dough hook. Slowly add the remaining bread flour until the dough comes together. At this point the dough will be quite sticky. Continue kneading the dough for 5 minutes until it gathers around the hook and cleans the sides of the bowl. If working by hand mix in as much flour as you can then turn the dough out onto a floured surface and finish kneading in the flour by hand. Knead the dough for 2-3 minutes. Form the dough into a smooth ball

5

Place the dough into a lightly oiled bowl, turn once to coat the dough. Cover the bowl with plastic wrap and set aside in a warm place until doubled in volume, about 1 - 1 ½ hours. At this point the dough can be refrigerated for up to 2 days.

6

Turn the dough onto a floured surface and gently knead for 5-10 seconds. Form the dough into a ball then roll the ends gently to form a football shape. If you will be using a baking stone, set the loaf on a wooden peel sprinkled heavily with cornmeal. If you don't have a baking stone put the loaf on a sheet pan sprinkled heavily with cornmeal or lined with parchment paper. If you have a banneton liberally sprinkle the inside of the basket with cracked wheat and wheat flour and set the dough into the basket.

7

Cover the loaf with plastic wrap that has been lightly oiled or sprayed with baking spray to prevent it from sticking to the dough. Allow the loaf to rise about 1 - 1 ½ hours until doubled in sized and the dough springs back slowly when poked. If the dough was cold from the refrigerator it may take longer to rise.

8

Meanwhile, preheat the oven to 450°F, place a baking stone in the oven to preheat if you have one. To create steam you can place a small pan (with rocks if you have them) onto the floor of the oven. You can also bake the loaf in a Dutch oven.

1 egg (whisked with 1 tablespoon of water for egg wash)

9

When the bread is ready, use a thin, sharp knife or single edge razor to slash 5 diagonal cuts across the top of the loaf. Brush the surface of the bread with egg wash and sprinkle with cracked wheat. Slide the loaf onto the preheated baking stone (or slide the sheet pan into the oven)

10

Pour a cup of water into the preheated pan at the bottom of the oven (CAREFUL, that steam is hot) and immediately close the oven door. If using a Dutch oven set a timer for 20 minutes. Remove the lid of the Dutch oven and bake for another 20 minutes.

11

Bake until the loaf is nicely browned and sounds hollow when tapped on the bottom (or the center of the loaf reaches 200 °F), about 30 minutes. Cool on a wire rack.

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