Bulgur-Walnut Loaf

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Bulgur-Walnut Loaf

Serve slices of this loaf with a vegetable side dish and perhaps a

leafy salad.

You may wish to serve the loaf with a sauce, such as Espagnol,

Carrot, Tahini Lemon, or Velouté Sauces.

Serves: 8 Work Time: 30 minutes Total Time: 1 hour 30 minutes

 

3 cups water

1 1/2 cups bulgur

1 1/2 cups finely diced onions

3 cloves garlic, minced

1 1/2 cups peeled and finely diced carrots

1 tablespoon sesame oil

6 tablespoons barley miso

1 1/4 teaspoons powdered thyme

1 cup roasted and finely ground walnuts

1/4 cup roasted sunflower seeds (optional)

1/2 cup gluten flour

1/2 cup whole-wheat flour

 

Roast the walnuts at 425 degrees F for 10 minutes, stirring

occasionally. Put them through a food processor until they are mealy.

Be careful not to overprocess them; you do not want to end up with a

paste. Bring the water to boil in a medium saucepan. Add the bulgur

and let it simmer for 5 minutes, or just long enough to absorb the

water in the pot. The bulgur must be cooked but dry. Sauté the

onions, garlic, and carrots in the oil. Then add the miso and thyme.

(You may have to mash the miso into the vegetable mixture.) Cook the

mixture over medium heat, stirring constantly, until the vegetables

are soft. Then add the ground walnuts and sunflower seeds (if you

wish) and mix well. Mix the two flours together. Then add them to the

bulgur. (If the flours aren't thoroughly mixed, the gluten flour may

create lumps in the loaf.) Finally, stir the sautéed vegetables into

the bulgur mixture. Oil a 1-quart loaf pan and press the mixture into

the pan. Bake, covered, in a preheated oven at 350 degree F for 50 to

60 minutes. Cool the loaf in the pan for about 5 minutes. Then take

the loaf out of the pan and cool for 30 minutes.