The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bulgur wheat

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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.

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