Burghul Wheat Grain and Flax Seed Bread

Burghul is made by boiling hard Durum wheat berries until they are about to crack open and allowing them to dry. The outer bran layers are rubbed off and the grains are ground. It takes as little as 20 minutes to reconstitute by soaking or by simmering. It is a convenient grain to keep on hand in the pantry and it has a light texture with a wonderful nutty flavour.

Ingredients make 1 loaf

160 g medium cracked burghul wheat

200 ml boiling water

240 ml milk

1 tbls vegetable oil

1 tsp caster sugar

1 tsp salt

1 sachet instant yeast (7g)

2 tbls flax seed

340 g white bread flour

80 g wholemeal flour

Method

Place burghul cracked wheat in a large bowl and cover with boiling water. Cover the bowl and allow to stand for approx. 30 minutes. Add the remainder of the ingredients and mix to a soft dough. Keep mixing in the bowl or in a machine until dough is elastic. Cover the bowl and allow approx. 60 minutes to rest. Turn the dough out on a floured table and deflate. Form the dough into a sausage shape and roll in sesame seeds.  Place in greased bread tin and cover. Preheat oven to 200ºC and proof the dough for approx. 70 minutes. Bake in the oven for approx 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Flax seed is also called linseed and is basically the best addition to any grain and seed bread. Try adding other seeds or grains such as poppy, chia, sunflower and pepita kernels.