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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 16 |
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Soft, yet easily sliceable and a great keeper, this bread is enriched with yogurt, milk and honey and flavoured with cinnamon. Adapted from The new Laurel's kitchen: a handbook for vegetarian cookery and nutrition by Laurel Robertson. Ingredients:
1 tsp instant yeast |
3 cups (13.8 oz) whole wheat bread flour |
2 tbsp (0.4 oz) instant mashed potato flakes |
2 tbsp (0.6 oz) ground flaxseed |
1 tbsp (0.3 oz) wheat germ |
1 tsp ground cinnamon |
1/3 cup warm whole milk |
1/2 cup warm water |
6 tbsp (3 oz) non-fat greek style yogurt |
2 tbsp (1.5 oz) honey |
1 tsp vanilla |
2 tbsp (1 oz) melted, salted butter |
1/2 tsp salt |
2 tbsp bulgur wheat |
Directions:
1. In the bowl of a stand mixer fitted with the dough hook, whisk together yeast, flour, potato flakes, flaxseed, wheat germ and cinnamon.
2. In another bowl or jug, combine milk, water, yogurt, honey and vanilla.
3. Add liquids to the flour mixture and stir well to combine.
4. Knead with the mixer on low speed for 5 minutes, then add butter and salt and continue kneading for 10 minutes longer, until smooth and supple.
5. Place into an oiled bowl, cover and allow to rest for 2 hours.
6. Deflate dough and knead briefly. Shape into a round and allow to rest 10 minutes.
7. Sprinkle a rimmed baking sheet with the bulgur.
8. Shape the round of dough into a loaf, roll in the bulgur on the cookie sheet and place into a greased loaf pan. See Photo
9. Cover and allow to rise 1 hour.
10. Preheat oven to 350F.
11. Bake loaf for 50 minutes. Remove from the pan immediately and cool on a wire rack.
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