How To make Bulgur Bread 3 Part 1
1 1/2 c Fine or medium bulgur
1 1/2 ts Salt
2 c Boiling water
1/2 c Onion; mince
2 c Unbleached hard white or
All-purpose flour; approx The dough for this cracker-like unyeasted flatbread is easily mixed in the food processor. The breads have a wonderful aroma as they bake and a satisfying savory taste, for the dough is made of full-grain bulgur, with only a little flour, and flavored with minced onion. The breads bake quickly in the oven. Bulgur breads go wonderfully with cheese, or strong flavors. Leave them to dry out and use as crackers, or wrap in a cloth to keep chewy and supple. You will need a medium-sized bowl, a food processor (optional), unglazed quarry tiles to fit on the bottom rack of your oven, and a rolling pin. Place the bulgur and salt in a food processor, pour the boiling water over, and stir or process briefly to mix. Let stand for thirty minutes. When you come back to the bulgur mixture, it will look like the bulgur has totally absorbed the water. However, proceed by adding 1 cup flour and the minced onion, and process for 1 minute. The dough should come together into a large ball as you process. If it doesn't, feel the dough: If it feels dry and floury, start the processor, add 2 tb warm water and process for 30 seconds; again if the bulgur and flour still don't come together, add another 2 tb water and process. Continued In Part 2. -----
How To make Bulgur Bread 3 Part 1's Videos
Artisan Bakery-Style Sourdough Bulgur Bread / Pain au boulghour au levain /
Comment faire un XXX au levain / How to prepare a sourdough XXX :
↓ ↓ ↓ PLUS D'INFO / MORE INFO ↓ ↓ ↓
???? VIDÉOS SUGGÉRÉES / SUGGESTED VIDEOS:
Pain au kamut avec figues et pistaches / Kamut bread with figs and pistachios:
Grand bâtard rustique / Large Rustic Bastard BreadTitre :
Pâte napolitaine à pizzas de blé entier / Neapolitan Whole Wheat Pizza Dough:
▬▬▬▬▬▬▬ AU PROGRAMME / PROGRAM ▬▬▬▬▬▬▬▬▬▬
English version will follow.
Dans cette vidéo j’explique comment préparer un pain au boulghour étape par étape. Si vous voulez faire du pain au levain, alors cette vidéo est pour vous!
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In this video I explain how to prepare a bulgur bread Bread step by step. If you want to make sourdough bread, then this video is for you!
▬▬▬▬ SOMMAIRE DE LA VIDÉO / VIDEO SUMMARY ▬▬▬▬▬▬▬
Dans cette vidéo je vous montre comment faire un #painaubulghur / In this video I show you how to prepare a #bulgurbread #sourdough
Chronologie/Chronology (moi) :
00:00 : Introduction
01:28 : Préparation de la pâte / Dough mixing
04:17 : Premier étirage / First fold (stretching)
04:58 : Deuxième étirage / Second fold (stretching)
05:41 : Troisième étirage / Third fold (stretching)
06:30 : Préfaçonnage / Pre-Shaping
07:42 : Façonnage / Shaping
09:57 : Grignage / Scoring
10:47 : Cuisson / Baking
▬▬▬▬▬▬▬▬ QUI SUIS-JE ? / WHO I AM ▬▬▬▬▬▬▬▬▬▬▬▬▬▬
English version will follow.
Je suis un Québécois adepte du slow food. Je me passionne pour les pains au levain et les pains azymes. Je fais aussi des vins, des vinaigres, de la lactofermentation, de la déshydratation, des charcuteries et des recettes de partout dans le monde.
Mon intention est de vous présenter une cuisine santé et savoureuse s’éloignant des produits ultra-transformés. Grâce à mes recettes, vous apprécierez encore plus les plaisirs de la table tout en découvrant de nouvelles saveurs. Que du plaisir dans chaque assiette.
Si, comme moi, cuisiner santé est une priorité pour vous, je vous invite à vous abonner à ma chaîne.
N'hésitez pas à me poser vos questions en commentaire, je réponds personnellement à tous les commentaires.
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I am a Quebecer who loves slow food. I am passionate about sourdough breads and unleavened breads. I also make wines, vinegars, lactofermentation, dehydration, charcuterie and recipes from all over the world.
My goal is to present you with healthy and tasty cuisine that is far away from ultra-processed products. Thanks to my recipes, you will appreciate even more the pleasures of eating while discovering new flavors. Treats for Foodlovers' Taste Buds!
If, like me, healthy cooking is a priority for you, I invite you to subscribe to my channel.
Do not hesitate to ask me your questions in the comments, I personally answer all comments.
Butternut Squash Bulgur Wheat Loaf
Butternut Squash Bulgur Wheat Loaf is a simple but delicious recipe idea that is easy to prepare, and meets our dietary requirements. You can try it with other vegetables of your choice, such as ripe or unripe plantain. #WeLikeOlyke olykefoods.com #recipes #bulgur #butternut #diet
Ingredients
• 320 g butternut squash peeled, coarsely grated
• 2/3 cup raw bulgur wheat plus 2/3 cup boiling water for rehydrating it
• 2/3 cup approx. 70g cheddar cheese, coarsely grated
• 1 garlic clove finely chopped
• 1/2 teaspoon onion granules
• 2 tablespoons olive oil plus a little more for greasing the tin
• 1 teaspoon fine sea salt plenty of pepper
• Lemon zest for garnish optional
Instructions
1. Place the bulgur wheat in a bowl, add 2/3 cup boiling water and leave to stand, covered, for 15-20 minutes.
2. Preheat the oven to 375 F/ 190 C/ gas mark 5. Grease a medium size loaf tin with a little oil and line with non-stick baking paper. Set aside.
3. In a large bowl combine the butternut squash, cheddar, garlic, onion granules, oil, salt and pepper and bulgur (once it's cooled down a little). Stir thoroughly. Tip into the baking tin, press down to make the loaf more solid, drizzle with a little oil and bake for 40 minutes.
4. Remove from the oven and leave in the tin for 5 minutes. Lift from the tin and place on a large plate. Serve sliced, sprinkled with some lemon zest and a drizzle of olive oil.
Tabouli (Parsley Salad with Bulgur)
⭐️ Get the Recipe:
Tabouli - also spelled Tabbouleh - is a tasty and refreshing Levantine parsley and tomato salad mixed with bulgur, lemon juice, scallions, and olive oil.
Serve tabouli as a starter on a platter with other Middle Eastern foods, as a side dish, or make it ahead and bring it to picnics and potlucks.
⭐️ Ingredients
¼ cup (50 grams) bulgur
3 packed cups (90 grams) flat-leaf parsley finely chopped
¼ cup (6 grams) mint leaves finely chopped
½ pound (230 grams) tomatoes cut into small dice
5 scallions finely chopped
2 tablespoons (30 grams) extra virgin olive oil
2 tablespoons (30 grams) lemon juice
1 teaspoon salt
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
Bulgur wheat and kūmara loaf | Healthy recipes
Here’s a lovely recipe for a savoury kūmara loaf that would go well with a meal or in a lunch box.
Get the full recipe on our website:
Ingredients (4 serves)
• 1 cup bulgur wheat
• 1 cup boiling water
• 1 1/2 cups grated kūmara (1 kūmara)
• 1 1/2 cups grated carrot (2 carrots)
• 2/3 cup grated cheese
• 4 eggs
• 250g cottage cheese
Method
• Place the bulgur wheat in a bowl and pour over the boiling water. Cover and let it sit for 30 minutes
• Heat oven to 180°C
• Spray or wipe 1 large or 4 mini loaf tins with a little oil
• When the bulgur wheat has absorbed the water add the remaining ingredients and mix well
• Spoon into the loaf tins
• Bake for approximately 30 minutes
• Remove from oven and serve with a salad and relish.
Get more healthy recipes on our website:
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Bulgur Cups filled with Onion and Raisins
Grab this healthy vegan snack anytime you feel hungry, or serve it as an appetizer along with the meal.
Taste the intense flavor of caramelized onion and sweet flavor of raisins with a crunch of walnuts, from the first bite.
Bulgur cups are baked with no oil.
Have easy instructions and are enjoyable to prepare.
Fill them up with the included recipe of onion and raisins, or ground beef mix.
A phoenix Cookbook Signature Collection.
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Bulgur dough
- 1.5 cups fine Bulgur
- 1 big boiled Potato
- 2 tbsp Olive oil
- 3 tbsp Flour (whole wheat)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Thyme
Filling
Medium heat
- 1/4 cup Olive Oil
- 3 v.big Onions
- 1/2 cup Raisins
- 1/2 cup Walnuts
- 1 tbsp Sumac
- 1 tbsp Pomegranate Molasses
- 1 tsp Salthealth
This Bulgur Pilaf Is The Best! #turkishfood #bulgur #cooking #shorts
Let's make fluffy Turkish bulgur pilaf. So easy so good!
1 big onion
5 tbsp olive oil
3-4 sweet green peppers
1 capia peppers
1 tbsp each tomato and red pepper paste (skip pepper paste if you can't find)
2 cups coarse bulgur
1 tsp salt, black pepper, paprika
4 cups hot water or meat stock