You’ll need a good quality kitchen scale to make this recipe and I would advise getting one if you want to bake it all because it’s so easy to make recipes from Italy or the UK and anywhere that uses the metric system, plus it’s just a really easy way to measure things and very accurate, so you get the same result every time.
I caught my Cuisinart digital kitchen scale in Southern California over it Bed Bath & Beyond 10 years ago and I love it and it still works fabulous great.
Recipe for small loaf:
10 oz. King Arthur Whole wheat flour
6 oz water, room temperature
1 teaspoon salt
1/2 teaspoon Fleischmann’s active dry yeast
You could bake the bread just as it is but I added one cup of bulgur that has been rehydrated in 2 cups boiling water, and left to stand about 15 minutes so the water can absorb into the grain and plump it up.
You can add more bulgur to the dough and it wouldn’t hurt it, is it has a nutty flavor and it’s high in protein and fiber.
1-1/2 cups of Bob’s Red Mill Bulgur sprouted up to 4 cups of bulgur when you add the boiling water to it- at the ratio same ratio as you would rice 2 to 1.
I made some “Southwestern Tabbouleh” with the remaining bulgur.
Proportions to make a large loaf is:
1 lb 4 oz whole wheat flour or 20 oz
12 oz water
1 teaspoon active dry yeast, I used Fleischmann’s brand.
Mix all ingredients with exception to the bulgur, in your KitchenAid mixer or other heavy duty mixer or with a simple bowl and really sturdy spoon.
After will blended and before the dough forms a ball, add in the bulgur so it has a chance to mix thoroughly into the dough.
Need for the KitchenAid mixer about 7 minutes and then let the dough sit overnight.
This bread is awesome because all you do is mix Four ingredients together and then you got the bread dough, and it is so forgiving because you can leave it all night long and what it will do is it will develop flavor. Then you simply push it down the next day and I greased the inside of my kitchen a bowl before I put the dough in so that it would just plop right out of the KitchenAid bowl onto the baking sheet. I took of a 16 inch pizza pan that fit in my convection oven and dumped the bread dough on to the pan, kind of like you would have ciabatta bread. I like my dough looser, and usually don’t like a firm dough, is it keeps the finished bread moist. This bread truly is a no-knead kind of bread with very minimal handling involved.
You want to set your oven to 450° and then bake your bread loaf for 10 minutes, which is going to develop a really nice hard substantial crust on it with phenomenal flavor.
After the 10 minutes, you want to turn the oven down to 375 degrees and then bake for an additional 45 minutes.
I know I’ll be making this bread over and over again because it was one of the best I’ve ever made.
It is a nice firm crust with a real moist interior with a lot of holes in it that’s looks like a artisan bread in a bakery.
the longer you let the bread rise the better the flavor will be by the way.
The cooler the water that you use in your bread the longer and slower it’ll take to raise your bread but it will have a more complex flavor then if you used lukewarm water. just make sure your yeast is really fresh and it’s good quality as well as your flour that you use.
Enjoy the bread in its own glory, or you could dip it in a good quality balsamic vinegar from Italy mixed with either extra virgin olive oil or canola oil and then serve it with homemade soup and have a fresh green salad it and you have a feast.
I hope you enjoy this bread as much as I have!
Recipe and images written and photographed by Paulette Le Pore Motzko.
Copyright October 2018.