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Found online in response to a recipe request for recipes with bulgar. Originally created by Robert M. Hamer. Looks like a nice, hearty bread. Haven't yet tried this. Times are a guess, rising time is included in prep time
- 1⁄2 cup raw unsalted sunflower seeds
- 5 cups unbleached white bread flour
- 1⁄4 cup Bulgar wheat, coarsely ground,soaked in (grain-of-sand-size)
- 1⁄4 cup water, for 10 minutes
- 1⁄2 cup barley
- 2 cups water, at 120 or 125 degrees fahrenheit
- 2 tablespoons sugar
- 2 tablespoons honey
- 3 tablespoons shortening
- 2 teaspoons salt
- 1⁄8 teaspoon turmeric
- 1⁄8 teaspoon paprika
- 1 package dry yeast
- Mix 1/8 cup of water with the bulgar wheat in a cup.
- As long as it soaks for maybe 5 minutes before you add it to the mix, it won't be crunchy in the final product.
- Mix 2 cups flour, and all the rest of the dry ingredients including the yeast.
- Then mix in the shortening, honey, bulgar wheat, and water until a batter is formed.
- Mix in the rest of the flour, 1 cup at a time.
- It should form a ball and be only slightly tacky.
- Knead for 10 minutes or until it feels right.
- Form a ball, place into a buttered bowl, roll around in the bowl until coated with the butter (actually I spray Pam in), cover, and let rise until doubled in size.
- Punch down, and depending on the size of the loaf pans, form into 2 large or 3 smaller loaves.
- Let rise uncovered until doubled in size again.
- Bake at 300 degrees Fahrenheit for 45 minutes until it sounds hollow when tapped.
- A wonderful variation is to add 1/2 cup of pumpkin seeds in addition to the sunflower seeds.
- It changes the character of the bread, but it tastes great, too.
- Be careful about the 125 degree water.
- I heat it to that temperature because I have mixed all the dry ingredients first, insulating the yeast from the hot water.
- If you're worried about it, use slightly cooler water.
This bread is fantastic according to my DH. I didn't have any unsalted sunflower seeds, so I omitted the extra salt called for in the recipe. I substituted wheat germ and wheat bran for the barley - abt 1/4 c. of each. FYI: It took abt 1 hr for the dough to raise the first time and 30-45 min after shaping the dough. The 125 degree water was perfect for the yeast. The cooking time was abt 35 minutes for my bread. We'll be sure to make this on more than one occasion!