“I have this disease called CDUWG – Compulsive Disorder of Using Whole Grains! I am actually wondering if Whole Foods will bestow upon me a special award for being the reason for consumption of at least 50% of their wholegrain bulk produce!!! “

My husband forced me to start off my post by uttering these two first lines! It astounds him to see me always shopping for them even on a vacation. If we visit any new place, I will surely make it high priority to visit their local shops and search for any new kind of grain that I have not laid my hands on! One such visit to a shop in Vancouver, I got my hands on a pamphlet which had some amazing whole grain recipes. It has only 4-5 – all of them baking recipes and I treasure it like a souvenir.

This recipe is from that small pamphlet which I have halved. Instead of using dried rosemary which the recipe asked for, I used fresh ones from my backyard. I also replaced regular sugar with honey and butter with vegetable oil. Other than this, the recipe is the same.

Place the cracked wheat (bulgur) into a bowl and pour out the boiling water over it. Cover and soak it for an hour until it has absorbed all the water

sprinkle the yeast over the warm water and stir to dissolve. Heat the milk in a pan until it starts to bubble around the edges of the pan. Add the rosemary,oil,honey and salt and mix until all come together.

Cool to lukewarm and mix the cracked wheat and the flour gradually until it is too stiff to beat.

On a lightly floured surface, knead it well until elastic and smooth.

Make a round, and place it in a greased bowl.

Cover and let it rest until doubled.

Roll it out into approx 10 balls ( depending on the size), place it on a greased baking sheet and let it rise until almost doubled in size.

Bake in a preheated 400F oven for 15-20 minutes or until risen and browned.

Serve it warm in a basket with some hearty soup.

These are soft and they keep very well – I wrapped them in a plastic ziplock and stored them in a cool place. They lasted out for 3-4 days for us. With the aroma and light taste of rosemary, it made a very chewy roll.

Did you like this post? Share it

Subscribed to Chefinyou yet?

Follow on Twitter
Follow on Facebook

Subscribe Via RSS