The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Amost No-Knead Bread

krusty's picture

Bulgur wheat bread

June 14, 2011 - 9:25am -- krusty
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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:

Galley Wench's picture
Galley Wench

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-KneadGalley Wench's Almost No-Knead

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