* Exported from MasterCook *
Bread, Bulgar Wheat Apple Cider Walnut
Recipe By :Peabody
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Nuts
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/8 cup bulgar wheat
1/2 cup apple cider -- boiling
1 1/2 cups walnuts -- chopped
1 1/4 cups apple cider -- cold
2 1/4 tsp. Red Star Platinum Superior Baking Yeast -- Note
2 TBSP Brown Sugar
1 cup whole-wheat flour -- coarse
2 3/4 cups all-purpose flour
2 tsp. salt
1/2 cup canola oil
1 TBSP whole-wheat flour -- coarse
Note: Red Star Platinum Superior Baking Yeast contains dough
enhancer. Expect longer rise times and denser bread if you use regular
yeast.
Makes: 1 loaf, (9 x 5")
Place bulgar wheat in a small bowl and cover with 1/2 cup boiling
cider. Stir with a spoon and let sit with cover on for 10 minutes to
let liquid get absorbed.
Place the remaining 1 1/4 cups apple cider in a medium saucepan and
warm over low heat, just until it is warm to the touch. Pour warm
cider into the bowl of a stand mixer. Add yeast and brown sugar and
mix with a whisk until yeast has dissolved. Let mixture stand for 5
minutes.
Add plumped bulgar wheat, 1 cup whole wheat flour, all-purpose flour,
salt and canola oil. Using the hook attachment, mix on low speed for 1
minutes to combine ingredients. Switch to a medium speed and mix for
10 minutes. Dough will form a loose ball at the base of the hook. Add
walnuts and mix for 2 minutes.
Transfer dough to an oiled, medium bowl and cover with plastic
wrap. Let proof in a warm room, 70-75F, for 2 hours. Dough will almost
double in size.
Pull dough from the bowl onto a flour surface and punch it down with
your hands to release the air bubbles. Form dough into a 12 x 6"
rectangle and position it so that a long side is facing you. Fold the
2 short ends onto the top so they meet in the middle. Starting with
the closest end, roll dough away from you into a tight log.
Place loaf in an oiled 9 x 5 x 4" loaf pan and cover with plastic
wrap. Let proof at room temperature for 1 hour. Loaf will rise to
slightly above the top of pan.
While loaf is proofing, preheat oven to 385F.
Remove plastic and dust top of loaf with remaining TBSP of whole wheat flour.
Place pan in center rack of oven and bake for approximately 50 minutes.
Finished loaf will be medium brown on top.
Let cool in the pan on a wire rack for at least 30 minutes, then run a
sharp knife around the sides of the loaf to release it from the
pan. Invert pan to remove loaf.
S(Internet address):
https://www.sweetrecipeas.com/2017/09/19/bulgar-wheat-apple-cider-walnut-bread/#comments
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Per Serving (excluding unknown items): 239 Calories; 12g Fat (45.3%
calories from fat); 6g Protein; 27g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 239mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 0407