How to make Bulgar.

Making Bulgar is very simple, and very good for you. It is a staple in middle eastern diets, and you can add it to just about anything you are wanting to bake or cook.

Take 1 cup or Wheat or Rye berries ( I do one of each) Whole Barley not pearled will also sprout, but Oat Groats will not. Put your grain in a wide mouth mason jar. Cut some screen (like on your windows) into circle disks to fit the top of the jars, then put the band on the jar.

Fill to the top with water, let sit for 12 ish hours, then pore off the water into another container and water your plants with it (lots of good nutrients for your plants). Fill with water again then drain it off. I like to set the jars upside down at an angle in my dish drain rack, as you want to let the water drain out and still get air into the jar.

Do the rinse drain thing a couple times a day until it sprouts. Usually happens on day 2 or 3.

Put your sprouts in a thin layer on dehydrator tray, or even a cookie sheet. In the dehydrator set the temp for 115* for around 12 hours. If using a cookie sheet, then set in the sun on the back porch until dried, be sure to stir from time to time. Or put in the oven on the lowest setting, until dried. (try not to get to hot, as you don't really want to cook them ;)

When the sprouts are completely dried, crack them with a hand grinder, or you can use your grain mill, on the course setting. I like to just crack it so it is nice and course. It works great as a hot cereal, or in Taboli, and I add it to my bread, and my porridge.

Put you Bulgar in an air tight jar and store in the fridge. Keeps for a very long time, and don't forget to experiment, Bulgar is a great addition to any dish!

Mama's Lightweight Whole Grain Bread....

This is a recipe for whole grain wheat bread with other grains as well. I like to add lots of good for you stuff to my bread, because you can get away with it, and the kids are none the wiser. To make this bread you for sure need a grain mill, and a Bosch bread machine... This recipe makes 4 awesome loaves, and they are light enough for sandwiches like white, but filling like wheat....

• 2 1/2 C Whey (or buttermilk or milk) cold from the fridge
• 2 1/2 C Hot (just to boiling) H2o (I use an electric kettle)
• 1 1/2 T Sea salt
  
• 2/3 C Olive oil (grape seed is good as well)
• 1/3 C Turbinado sugar (or any sweetener you like Honey works awesome)
• 5 C Whole grain flour (I make a mixture of equal Wheat, Rye, Oat groat & Barley) Packed
• 1 C Bulgar (I do a mixture of equal Wheat and Rye)
• 1/4 C Gluton flour
• 1/4 C Ground Flax Seed's
• 3 T Yeast

Put the above ingredients into your mixer in the order listed, then run on 1, for 30 seconds or so. Then add:

• 5 1/2 C Packed Unbleached White Flour (I use Organic when I can afford it)

Put your mixer on 2, (I like to add the rest of the flour while its still going on 1, but some aren't comfortable with that). Set a timer for 10 minutes and walk away.

Divide into 4 equal loaves put in greased bread pans, put a slit lengthwise in the top of each loaf, let rise until just over the top of the pan, cook in a preheated oven at 350* For 30 Minutes.

Remove from pans and put on cooling rack, brush some butter or Olive Oil on the top of the loaves. And enjoy!

Sine they are made from scratch with no preservitaves you want to keep them in the Fridge or Freezer. I keep the one we are eating out on the counter, as I don't like cold bread ;).