Monday, August 23, 2010

Beer bread with bulgur

Sponge :

Mix  the ingredients listed below  and let it ferment for 6 hours:
60 g whole wheat sourdough, mature, hydration rate 100%
230 g dark rye flour (stone-ground)
230 g water
Then add:
334 g bulgur
325 g beer (oatmeal stout)
and let it ferment for 10 h.

Final dough:

328 g dark rye flour
329g whole wheat flour
430 g water
17g salt

Mix the sponge with the whole- rye flour, add water and  the whole-wheat flour in mixing bowl.. Mix with your hand until  all the flour is hydrated, cover with a plastic bag and leave it for 30 minutes. Add salt and knead by hand until it is thoroughly combined. Let it rest in the bowl for another 30 minutes.

Shaped loaves

Divide the dough and put it on  a countertop. Shape the loaves.
Place the shaped loaves in oiled loaf pans and cover with  plastic bags. Proof them for 5 hours and put them in the oven preheated to 450 F.
Bake for 15 minutes and then turn down the temperature in the oven to 400 F and bake for 20 minutes more.
Remove loaves from the pan and bake for 10 minutes (350 F)

Proofed loaves

These breads go to yeastspotting at Wild Yeast Blog.


  1. I am wondering about bulgur - shouldn't it be cooked before adding to sponge? I've used it before as a bread ingredient, but never in its raw/dry form

  2. Soaking, fermenting and baking was enough. I couldn't recognize the bulgur in any slice of the bread.
    To eat bulgur you can soak it in water for 1 hour (1 cup bulgur-1 cup water) or simmer it covered for 12-15 minutes (1 cup bulgur-2 cups boiling water).

  3. Wybacz, że po polski nie angielsku, ale czytanie idzie mi o niebo lepiej niż pisanie :-) Bardzo ciekawy ten Twój blog - pięknie pieczesz! Pozdrawiam!

  4. Kubo, bardzo dziekuje. Ja tez wole polski, ale postanowilam troche pocwiczyc jezyk kraju, w ktorym przyszlo mi zyc.

  5. Ja już kolejny raz zachwycam się Twoimi chlebkami:) Piękne