The Bulgur Wheat Sourdough was one of my earliest recipes. And it is still one of my favorites.
If you are not familiar with bulgur, you may be hesitant to try it. The name isn’t very fancy or attractive. Maybe that is because bulgur was first used thousands of years ago when social media wasn’t around to show off its sexy attributes.
Bulgur is a staple of Middle Eastern and Mediterranean cuisines. It is made by soaking, steaming, drying, and then milling the whole wheat berries, resulting in a grain that cooks relatively quickly compared to other whole grains. Its origins trace back thousands of years to the ancient civilizations of the Middle East, where it was a dietary staple due to its longevity, ease of storage, and nutritional value.
Today, bulgur remains a fundamental ingredient in many dishes, including pilafs, salads, soups, and stuffings and can be used as flour or cracked soaked grains in bread making. Its nutty flavor and chewy texture add depth to recipes.
And it’s not just tasty. It is also a great source of nutrients. Bulgur is a good source of fiber, protein, vitamins, and minerals, including manganese, magnesium, and iron. Its low glycemic index and high fiber content make it beneficial for maintaining stable blood sugar levels and promoting digestive health.
My Bulgur Wheat Sourdough recipe uses soaked bulgur, a whole rye starter, and bread spices giving the bread a nutty and fresh test.