Home Bread-Bakers v104.n041.2

Cracked wheat: tiresome UK question

Diane Purkiss <purkiss@purkiss.demon.co.uk>
Tue, 14 Sep 2004 08:03:48 +0100
Rose wrote:

>it's simply a combination of my ten grain torpedo and my sour dough 
>bread--both from my book (the bread bible). i don't have it typed up but 
>all you need to do is soak 100 grams (3.5 ounces) of 10 grain cereal in 
>equal weight hot water at least 8 hours. then add it to your favorite 
>sourdough bread recipe after the 20 minutes autolyse. to be honest, i like 
>the texture and flavor best when i combine my own 10 grains as specified 
>in the book but it is still delicious with the already combined grains in 
>the cereal.

I love this idea!  Thank you for posting this (and your book is indeed my 
bread bible, though I have over fifty bread books).  One question for 
anyone who is kind enough to answer it: is what you call cracked wheat the 
same as bulghur wheat?  In the UK we don't seem able to get wheat berries, 
to my daughter's great grief; she loves SaraBeth's Big Bad Wolf porridge.

Diane Purkiss