Bread with bulgur

Description

The bread is on the table almost always, weekdays and holidays. I suggest you bake bread with added grains bulgur - this is my favorite bread soft bread. A very simple recipe, all you need to bake delicious, healthy, hearty bread. The bread is soft, elastic, slightly sweet taste, with a nutty flavor. It is great for sandwiches or toast.

Ingredients

Yeast

1 tsp
Vegetable oil

1 Tbsp
Dry milk

1 Tbsp
Water

1 cup
Honey

1 Tbsp
Bulgur

0.5 cup
Wholegrain wheat flour

0.5 cup
Sugar

1 Tbsp
Flour

2.5 cup
Salt

1.75 tsp

Cooking

First, make dough. Mix in a bowl half a Cup of wheat flour and a half Cup whole wheat, add milk, honey, 0.5 tbsp sugar, 0,75 tsp dry yeast.

Add a glass of warm water. Mix until smooth, the dough is like liquid sour cream. Cover with cling film and leave at room temperature to ferment for 4-24 hours. Conveniently the dough to cook in the evening and in the morning to start kneading.

In a small bowl pour the bulgur with boiling water (0.75 cups), cover and insist within an hour. You can then put it in the refrigerator for future use.

The finished dough studded with all bursting bubbles.

In another bowl, mix the remaining flour - 2 cups, yeast - 0,25 teaspoons and sugar - 0.5 St. spoon, salt. Mix all ingredients and pour on top of the dough. Do not stir, leave in a warm place for 1-4 hours.

The yeast should begin to activate and will soon break the small volcanoes through the flour mixture on the sides or in the middle. So.

In the bowl with the dough add vegetable oil - 1 tablespoon, and the steamed bulgur.

Make dough, it is elastic and almost does not stick to hands, but not steep. If too sticky, add flour. Can the dough be kneaded in the bread maker or in a food processor.

Drove the finished dough into a ball and place in oiled bowl, cover with polyethylene. Put in a warm place until increase in 2 times.

Coming up the dough and put emminem again to approach.

Coming up ready dough spread on the table and form a loaf. First, roll out the dough into a rectangle.

Rectangle roll into a loaf and place in a greased form with a size of 30 cm, Cover with a towel and leave for proofing for about 45 minutes.

The sides of the bread wet, decorate with parsley leaves.

Will propylon loaf with flour, this will protect the leaves of the parsley from burning.

Make a loaf on a shallow longitudinal incision.

Preheat the oven to 180°C And bake the bread for 45-55 minutes. The willingness of bread can be checked with a wand.

This bread is insanely delicious, and the bulgur adds beneficial fiber. This wholesome bread is not only good for your health, but the taste really is excellent. (I say with 100% certainty, so bread baked with barley more than once, example Barvikhinskaya, but the bread with bulgur is much better!!!)

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