 |
Prep Time: 240 Minutes Cook Time: 35 Minutes |
Ready In: 275 Minutes Servings: 12 |
|
WOW!!! This is well worth the effort! Ingredients:
2 teaspoons fennel seeds (toasted, ground) |
2 teaspoons cumin seeds (toasted, ground) |
2 teaspoons caraway seeds (toasted, ground) |
1/2 cup bulgar wheat |
4 1/2 tablespoons butter (room temp) |
4 1/2 tablespoons molasses |
2 tablespoons orange rind (grated) |
2 cups boiling water |
2/3 cup warm water |
4 teaspoons yeast |
1 pinch sugar |
3 cups flour |
3 cups rye flour |
2 tablespoons wheat gluten |
1/2 teaspoon baking soda |
6 tablespoons dry buttermilk |
Directions:
1. Combine the seeds, bulgar, butter, molasses, orange peel and boiling water. Let stand 1 hour.
2. Combine the warm water, yeast and sugar. Let stand until foamy.
3. Add bulgar mix.
4. Combine the flours, gluten, baking soda and dry buttermilk.
5. Stir into bulgar mix, 1 cup at a time.
6. Knead until smooth.
7. Place in a sprayed bowl. Cover with a damp towel. Let rise in a warm place for 1 hour.
8. Punch down. Repeat.
9. Punch down. Form into 2 loaves.
10. Place on sprayed baking sheets. Cover with same towel. Let rise 30 minutes.
11. Heat oven 350.
12. Place a pan of water in the oven.
13. Bake loaves 30-35 minutes or until hollow sounding when tapped.
14. Let cool on racks.
|
|