Bulghur-wheat bread

Bulghur-wheat bread
  • 1 cup of bulghur wheat
  • 1 cup of boiling water (for bulghur wheat)
  • 2 cups of whole-meal flour
  • 2 teaspoons of salt
  • 2 tablespoons of yeast
  • 1 cup of cold water
  • 1 tablespoon of golden syrup
  • 1 cup of boiling water (for yeast)
  • 1 egg
  • some herbs and spices
  • 3 cups of high-grade flour

Combine bulghur wheat and boiling water. Set aside for 20 minutes.

Put whole-meal flour, salt, and yeast in a bowl and stir together. Add cold water and golden syrup, immediately followed by boiling water. Stir to a smooth paste and stand for 2 to 3 minutes.

Mix in the egg, herbs and spices, bulghur wheat, and high-grade flour, adding the final cup of flour until you have a very thick batter which is not quite as stiff as dough. Mix for 3 minutes. Cover and put in a warm place for 15 minutes.

Stir well and pour into two loaf tins lined with baking paper. Put in a warm place until the dough doubles in volume. Bake at 200°C for 35 minutes. The loaf should sound hollow when knocked.