Amost No-Knead Bread

Lately I've been baking delcious bread by the almost no-knead method, using bulgur wheat instead of whole-wheat flour. Bulgur adds nutrients and fibre, and the bread stays fresh longer. I've used coarse and medium bulgur wheat - the fine grind doesn't add much character - and firik (a.k.a. frekeh, freekeh and farik), which is green wheat, parched or roasted, then dried. Firik adds a light smoky taste, and a hint of sourness. I buy it at a Turkish grocery store, but any middle-eastern grocery store should have it.

The basic recipe is:

May 3, 2008 - 7:05am

Galley Wench

What's Cooking in Galley Wench's Galley?

Now that we're back on land, I'm really enjoying my BIG home galley! The picture below is of Almost Ko-Knead, which is a huge improvement over the original NKB! Baked this loaf in my Romertopf clay baker and it turned out perfect . . . well, except for the slashing! Anyone have suggestions on how to 'slash' NKB?

Galley Wench's Almost No-Knead