* Exported from MasterCook *
Bread, Whole Wheat Irish Soda Bread With Bulgur
Recipe By :MARTHA ROSE SHULMAN
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
120 grams bulgur -- (about 3/4 cup), medium (#2)
1 cup boiling water
460 grams whole wheat flour -- (about 3 2/3 cups)
8 grams baking soda -- (1 1/2 teaspoons)
10 grams salt -- (about 1 1/2 teaspoons)
2 cups buttermilk -- (more as needed)
Irish
Place the bulgur in a bowl and pour on 1 cup boiling water, or enough
to cover the bulgur by about 1/2". Cover the bowl and allow the
bulgur to sit for 30 minutes, until all the water has been absorbed
and the grains are tender.
Meanwhile preheat the oven to 450F and line a baking sheet with parchment.
Place the flour in a large, wide bowl and sift in the baking soda and
salt. Mix in with your hands or with a wide spatula. Make a well in
the middle of the flour and pour in the buttermilk. Add the bulgur to
the well, then mix in the flour from the sides of the bowl to the
center using a wide rubber spatula, a wide wooden spoon or your
hands, turning the bowl and sweeping the flour from the sides into
the buttermilk. Mix until the bulgur and buttermilk have been
incorporated into the flour, then scrape out onto a lightly floured
work surface. The dough should be soft and a bit sticky. Flour your
hands so it won't stick to them.
Gently knead the dough, only enough to shape it into a ball, then
with floured hands gently pat it down to a 2" high round, about 9" in
diameter. Place it on the parchment-lined baking sheet and cut a 1/2"
deep cross across the top.
Place in the oven and bake 20 minutes at 450 F. Turn down the heat to
375F and bake for another 15 to 20 minutes, until the loaf responds
with a hollow sound when tapped on the bottom. Remove from the oven,
wrap loosely in a cloth or kitchen towel, and cool on a rack.
Source:
"cooking.nytimes.com/"
S(Internet Address):
"http://cooking.nytimes.com/recipes/1014583-whole-wheat-irish-soda-bread-with-bulgur";
Start to Finish Time:
"1:30"
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Per Serving (excluding unknown items): 135 Calories; 1g Fat (5.7%
calories from fat); 6g Protein; 28g Carbohydrate; 5g Dietary Fiber;
1mg Cholesterol; 414mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat
Milk; 0 Fat.