Ingredients
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11⁄2 cups (355 ml) Lukewarm Water
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1⁄2 cup (80 g) coarse cracked Wheat
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3 tablespoons (45 ml) pure Maple Syrup
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1 tablespoon (8 g) active dry Yeast
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3 tablespoons (45 ml) neutral-flavored Oil
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2 cups (70 g) white whole Wheat Flour
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½ cup (70 g) whole Spelt Flour
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3 tablespoons (27 g) vital Wheat Gluten
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1 teaspoon fine Sea Salt
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Nonstick cooking spray
Directions
Although often thought to be the same, cracked wheat and bulgur wheat are not identical. Cracked wheat is exactly what it sounds like: cracked wheat berries. Bulgur is parboiled wheat, which has the bran removed during grinding. Here, the cracked wheat brings a chewy element to these otherwise very light rolls. These picture-perfect dinner rolls have a regular spot on our holiday tables, but they are easy enough for any meal.
Steps
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1
Done
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Bring 1 cup (235 ml) of the water to a boil in a pan over high heat. Decrease the heat to low and stir in the cracked wheat. Cook, stirring occasionally, for 4 minutes. The wheat may be very thick. Let cool to room temperature, about 10 minutes. |
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2
Done
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Combine the remaining 1⁄2 cup (120 ml) water with 1 tablespoon (15 ml) of the maple syrup and the yeast in the mixing bowl of a stand mixer fitted with a dough hook. Let sit for 5 minutes for the yeast to activate. Add the cracked wheat (and any remaining liquid), the remaining 2 tablespoons (30 ml) maple syrup, oil, flours, vital wheat gluten, and salt. |
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3
Done
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Knead on low speed until the dough is smooth and elastic, about 5 minutes. If there was unabsorbed liquid, you may need to add more flour. Add extra white whole wheat flour, 1 tablespoon (8 g) at a time, or 1 tablespoon (15 ml) water, if needed, to make a soft and cohesive dough. Alternatively, the dough may be kneaded by hand on a lightly floured surface for about 10 minutes. Form the dough into a ball. |
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4
Done
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Lightly coat a medium-size bowl with cooking spray. Put the dough in the bowl and turn over so the oiled side is facing up. Cover with a clean kitchen towel. Let rise in a warm place until doubled in size, 1 to 11⁄2 hours. |
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5
Done
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Turn the dough out onto a lightly floured surface and cut into 12 equal pieces. Roll each piece into a ball. Lightly coat a 9-inch (23 cm) square or round pan with cooking spray. Put the rolls into the pan evenly. Cover with a clean kitchen towel and let rise in a warm place until quite puffed, about 45 minutes. |
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6
Done
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While rising, preheat the oven to 375°F (190°C, or gas mark 5). Bake the rolls for 20 minutes, or until nicely browned. Serve the rolls in the pan while hot, or let cool for 30 minutes before removing the connected rolls from the pan. |
