Kris'S Bulghur Bread

• 1/2 cup bulghur wheat
• 1 1/2 cups boiling water
• 2 1/4 teaspoons yeast
• 1/3 cup warm water
• 1/4 cup butter
• 1 tablespoon salt
• 2 tablespoon honey
• 2 tablespoon barley malt syrup
• 1/2 cup buttermilk
• 1/2 cup skim milk
• 1 cup whole wheat flour
• 2 tablespoons gluten flour
• 4-5 cups spelt flour

1. Cook bulghur in the boiling water until water absorbed about 10 min. Add butter, milk, honey, barley malt and salt to the bulghur. Dissolve yeast in the warm water with a pinch of salt added. When bulghur is lukewarm, add to yeast mix. Stir in flour one cup at a time, turning onto surface when too stiff. Knead 12 minutes, adding flour to keep dough from getting too sticky. It will be very tacky at the end. Put in oiled bowl and rise 2 hrs. Punch down, divide into two and form two loaves, placing them into well-buttered loaf pans for another rise of about 1-2 hrs, until tops reach top of pans. Bake in 350 degree oven about 35 min. Check loaves and remove from pans, placing on tiles in hot oven for aobut 5 min until sounding hollow when tapped.

bulghur wheat, boiling water, yeast, water, butter, salt, honey, barley malt, buttermilk, milk, whole wheat flour, gluten flour, flour

Taken from www.epicurious.com/recipes/member/views/kriss-bulghur-bread-50126235 (may not work)