Buttermilk Bulgur Bread
Servings 2 loaves
- 1 tbsp. yeast active dry
- 3 tbsp. honey
- 1/2 cup #3 coarse bulgur
- 1/3 cup unsalted butter melted
- 2 cups whole wheat flour
- 2 tbsp. cornmeal coarse grind
- 1/4 cup warm water 110 degrees
- 2 tsp, tomato paste
- 1-1/2 cups buttermilk warmed
- 1/2 tsp. sea salt
- 2 cups white flour unbleached
- Place yeast in a large bowl. Cover with warm water; let stand until yeast begins to soften, about 3 minutes. Add honey and tomato paste and whisk until smooth. Stir in bulgur and buttermilk; let stand 20 minutes.
- Stir the butter and salt into the bulgur mixture. Then stir in the whole wheat flour and about 1-1/2 cups unbleached white flour to make a stiff dough. Turn out onto a lightly floured surface. Knead for 15 minutes, adding more flour if necessary to keep dough from sticking. Transfer the dough to a lightly oiled bowl, turn once to coat and cover with plastic wrap. Let rise in a warm place until doubled in volume (about 1-1/2 hours).
- Turn dough out onto a lightly floured surface; punch down and divide in half. Roll and pull each half until it resembles a loaf of French or Italian bread.
- Sprinkle a baking sheet with coarse cornmeal and place the loaves on the sheet. Brush loaves lightly with water; cover loosely with a towel and let rise in a warm place until doubled in volume, 45 minutes to an hour.
- Preheat oven to 400 degrees.
- With a sharp knife, slash the surface of the loaves four or five times; brush again with water. Bake until crisp and hollow sounding when tapped with your finger, about 25 minutes. Cool on a wire rack.