Bulgur Teff Bread
- 3/4 cup water
- 1/2 cup #3 coarse bulgur
- 2-1/4 to 3 cups flour ( you may need to use more depending on the humidity of where you live)
- 2 tbsp. brown sugar
- 1-1/2 tsp. salt
- 1 tbsp. dry yeast
- 1 cup water (125 degrees)
- 1/4 cup extra virgin olive oil
- 1 cup Teff flour
- Black poppy seeds ( to top the bread)
- Add bulgur to 3/4 cup of water and let it absorb all or most of the water. This may take up to an hour.
- In your KitchenAid with the dough hook, add the flour, teff flour and salt.
- In a small bowl, add the warm water, sugar and yeast. Let the yeast create the foam at the top. This could take 5 minutes. If this does not happen, then you need to start over or check the dates on your yeast.
- Add the yeast, water, sugar, oil and hydrated bulgur to the flour. Mix on medium to combine the ingredients. Your dough should not be sticking to the bottom of the bowl. If this is happening, then in small amounts, add a bit more white flour. The dough should be pulled together in a ball.
- Increase speed to medium high and mix for 3 minutes. Cover with a piece of plastic that has been sprayed with oil. Let dough rest for 20 minutes.
- Knead dough for 5 minutes. Remove from mixing bowl and let rise in a well-oiled bowl until doubled in size, 45 minutes. Punch down the dough and shape into a ball on a large stone sheet or a cookie sheet. Cover and let rise again, about 30 minutes. Sprinkle the poppy seeds right before you bake your bread on the top of the loaf.
- Preheat oven to 375 and bake for 30-40 minutes. The bake time will depend on your oven. The crust should be thick and golden brown.
Do not cut this bread until it is completely cooled.