Vegan Whole Shear Bread

Vegan Whole Wheat Bread

The Mix:
1 cup uncooked bulgur
1 cup boiling water
1 teaspoon salt
4 tablespoons canola oil
4 tablespoons blackstrap molasses
1 cup cooked wheat berries (see below)

1 package active dry yeast
1 cup wrist temp water
1 drop molasses
1 1/2 cups whole wheat bread flour

3 c. additional whole wheat bread flour — (3 to 4)

Make mix and let it cool to room temperature. To make, combine bulgur and boiling water in a medium-small bowl. Cover with a plate and let stand 30 minutes. Add remaining ingredients, cover again, and let stand until room temperature. Put up the sponge while the mix cools. To make sponge, dissolve yeast in water in large bowl. Add molasses and beat in flour. Cover and let rise for 30-45 minutes. When it is cool enough and the sponge has risen, beat the mix into the risen sponge.

Add flour to risen sponge a cup at a time. Knead for 10-15 minutes and let rise about an hour, until double. Punch down and knead a little more, then make loaves.

Let loaves rise and then bake for 40 minutes at 375ºF. Cool 30 minutes on rack before slicing. Note: For wheat berries:

Note: Soak 1 cup hard wheat berries in 2 cups of water overnight, drain, boil 2 cups of water (can be the same water), add wheat berries, lower heat and cook for two hours. This will make extra.

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