cracked wheat

Rustic and chewy with a substantial bite, Cracked Wheat Bread (aka Bulgur Wheat Bread) is a hearty loaf full of whole wheat flavor and goodness.

Cracked Wheat Bread (Bulgur Wheat Bread)

(3.5 oz, 98 grams) cracked wheat (or bulgur wheat)

(8 oz, 240 ml) boiling water

(4 oz 120 ml) warm water

(2 1/4 teaspoons, 7 grams) dry yeast

(5 oz 140 grams) bread flour

salt

honey

(5 ounces, 140 grams) whole wheat flour

Cracked wheat and pepitas (pumpkin seed kernels)

Combine the cracked wheat and boiling water and...

Combine the cracked wheat and boiling water and set aside until cooled and most of the water has been absorbed.

In the bowl of a stand mixer or...

In the bowl of a stand mixer or a large mixing bowl, combine the 1/2 cup of warm water with the yeast. Add 1/2 cup bread flour and mix to form a thick batter. Cover the bowl and let the batter rest for 30 minutes while the cracked wheat cools. With the mixer running on low, add the cooled cracked wheat along with the soaking water. Add the salt, honey and whole wheat flour. Mix to combine.

If using a stand mixer, switch to the...

If using a stand mixer, switch to the dough hook. Add the remaining bread flour, 1/4 cup at a time, until the dough gathers around the hook and cleans the sides of the bowl. If working by hand mix in as much flour as you can then turn the dough out onto a floured surface and finish kneading in the flour by hand. Knead the dough for 2-3 minutes. Form the dough into a smooth ball

Place the dough into a lightly oiled bowl,...

Place the dough into a lightly oiled bowl, turn once to coat the dough. Cover the bowl with plastic wrap and set aside in a warm place until doubled in volume, about 1 - 1 1/2 hours. At this point the dough can be refrigerated for up to 2 days.

Turn the dough onto a floured surface and...

Turn the dough onto a floured surface and gently knead for 5-10 seconds. Form the dough into a ball then roll the ends gently to form a football shape. If you will be using a baking stone, set the loaf on a wooden peel sprinkled heavily with cornmeal. If you don't have a baking stone put the loaf on a sheet pan sprinkled heavily with cornmeal or lined with parchment paper.

Cover the loaf with plastic wrap that has...

Cover the loaf with plastic wrap that has been lightly oiled or sprayed with baking spray to prevent it from sticking to the dough. Allow the loaf to rise about 1 - 1 1/2 hours until doubled in sized and the dough springs back slowly when poked. If the dough was cold from the refrigerator it may take longer to rise.

Meanwhile, preheat the oven to 450°F, place a...

Meanwhile, preheat the oven to 450°F, place a baking stone in the oven to preheat if you have one. Place a small pan (with rocks if you have them) onto the floor of the oven.

When the bread is ready, use a thin,...

When the bread is ready, use a thin, sharp knife or single edge razor to slash 5 diagonal cuts across the top of the loaf. Brush the surface of the bread with egg wash and sprinkle with cracked wheat and pepitas. Slide the loaf onto the preheated baking stone (or slide the sheet pan into the oven)

Pour a cup of water into the preheated...

Pour a cup of water into the preheated pan at the bottom of the oven (CAREFUL, that steam is hot) and immediately close the oven door

Bake until the loaf is nicely browned and...

Bake until the loaf is nicely browned and sounds hollow when tapped on the bottom (or the center of the loaf reaches 190°F), about 30 minutes. Cool on a wire rack.

These traditional lamb mince balls with cucumber salad will take your taste-buds on a journey to the Middle East.

Baked kibbeh

(2/3 cup) Naytura Cracked Wheat

lamb mince

brown onion, coarsely grated

mint

tsp allspice

tsp toasted pine nuts

tsp sumac

Olive oil,

Natural yoghurt, to serve

Lebanese bread, to serve

Lemon

Lebanese cucumbers, peeled, quartered lengthways, coarsely chopped

tomatoes,

red onion, thinly sliced

parsley leaves

lemon juice

tsp extra virgin olive oil

garlic clove, crushed

Throw together a Greek-style salad that packs big flavour into every bite. With feta, currants and loads of herbs and spices, this dish tastes out of this world.

Greek lamb meatball salad

water

(1/2 cup)

currants

garlic cloves, crushed

tsp cumin

tsp cinnamon

lemon, rind finely grated

spring onion (shallot), finely chopped

olive oil

(3/4 cup) Tamar Valley Greek Style Yoghurt

Lebanese cucumber, seeded, finely chopped

milliliters (1/4 cup) fresh lemon juice

grape tomatoes, halved

radishes,

Lebanese cucumber, halved, thinly sliced

mint leaves

dill sprigs

feta, crumbled

This impressive vegetarian dish is not only tasty but also light on the washing up, which is always a good thing!

One-bowl vegetarian kibbeh with vine leaves

onion, finely chopped

allspice

tsp coriander

tsp sweet paprika

eggplants,

(100 grams) pine nuts

haloumi, grated

tbs red wine vinegar

Pomegranate seeds, marinated labneh and baby parsley leaves, to serve

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5348771529001-5853640786001

Mujadara hamra is a wholesome lentils and cracked wheat (bulgur) from the South of Lebanon. Vegan friendly

Mujadara Hamra (Lentils & Bulgur)

Brown lentils (best

Coarse cracked wheat (bulgur)

onions

Olive oil

Water

Step 1

Check lentils for stones that need to be discarded

Step 2

Wash and soak for a couple of hours (I do this to speed up the cooking process)

Pre cooking

Step 3

After soaking lentils, discard and wash lentils to rid any excess sediment

Step 4

Place lentils in a large pot with water, bring to boil

Step 5

Cover the pot of lentils and simmer over low heat about 10 minutes or until lentils are par cooked.

Step 6

Drain par cooked lentils in a colander and save liquid. You will use this later

Step 7

Sep 8

Cook the onions for about 30-40 minutes, stirring every few minutes until they are dark golden brown. (You&#x27;ll need to be patient for this step - the onions must be like this as the dish relies on the taste of the caramelised onion)

Step 9

Once onions are a dark golden colour, pour the liquid from the lentils into the onions and let it simmer for a couple of minutes to combine.

Step 10

Add the cooked lentils, salt (to taste) and cracked wheat (bulgur), stir through thoroughly.

Step 11

Cover the saucepan and cook over very low heat for 25-30 minutes.

Cooking

Trahanas (pronounced trah-hah-NAHS), is a traditional Greek and Cypriot product, made  from cracked wheat flour and a goat milk curd that is fermented.

Cypriot Trahanas Soup

garlic

Salt and Pepper

Oregano

water broth

trahanas

Salt (optional) and pepper

halloumi cheese (cubed)

Heat the water or chicken broth and add...

Heat the water or chicken broth and add trahanas, stirring occasionally until it dissolves. 

Add the tomato, salt, as well as halloumi...

Add the tomato, salt, as well as halloumi and boil for about 30 minutes.

Taste and season accordingly, as the broth and...

Taste and season accordingly, as the broth and halloumi are both salty.

Serve very hot with crusty bread or croutons...

Serve very hot with crusty bread or croutons and freshly ground black pepper on top.

Top 6 cracked wheat recipes from across the web

The most viewed cracked wheat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cracked Wheat Bread (Bulgur Wheat B...

Baked kibbeh

Greek lamb meatball salad

One-bowl vegetarian kibbeh with vin...

Mujadara Hamra (Lentils & Bulgur)

Cypriot Trahanas Soup

Top 6 cracked wheat recipes from across the web

The most viewed cracked wheat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cracked Wheat Bread (Bulgur Wheat B...

Baked kibbeh

Greek lamb meatball salad

One-bowl vegetarian kibbeh with vin...

Mujadara Hamra (Lentils & Bulgur)

Cypriot Trahanas Soup

The most viewed cracked wheat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine