Mixed Grains Buttermilk Dread
|Whole wheat flour||2 Cup (32 tbs)|
|Corn meal||1⁄2 Cup (8 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Dry yeast||1⁄2 Ounce (2 Packages)|
|Baking soda||1⁄2 Teaspoon|
|Nonfat buttermilk||2 1⁄4 Cup (36 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Bulgur wheat||1 Cup (16 tbs), divided|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|All purpose flour||1 Tablespoon|
|Vegetable cooking spray||1|
Combine first 5 ingredients in a large bowl; stir well.
Combine buttermilk, honey, margarine, and salt in a saucepan; cook over medium heat until very warm (120° to 130°).
Add buttermilk mixture to flour mixture; beat at low speed of an electric mixer until well blended.
Beat an additional 10 minutes at high speed.
Stir in 3/4 cup plus 2 tablespoons bulgur and 2 1/2 cups all-purpose flour to make a soft dough.
Sprinkle 1 tablespoon flour evenly over work surface.
Turn dough our onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place in a large bowl that has been coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until doubled in bulk.
Punch dough down; divide into 2 equal portions.
Roll each portion into a 15- x 8 1/2-inch rectangle.
Roll up dough jellyroll fashion, starting with narrow end; pinch seam and ends to seol.
Place loaves, seam side down, in two 8 1/2-x 4 1/2- x 3-inch loafpans that have been coated with cooking spray.
Brush loaves with water; sprinkle remaining 2 tablespoons bulgur evenly over loaves.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Bake at 375° for 35 minutes or until loaves sound hollow when tapped.
Remove from pans, and let cool completely on wire racks.