Oh dear- my notes are sketchy on this one, but here goes:
2 c WW flour (Bob's Red Mill) about 2 c bread flour
1/2 uncooked fine bulgur 2/3 c leftover very dark, strong coffee
2 T brown sugar 5/8 oz. cake yeast dissolved in 3 T warm water
1/2 c. plain, lowfat yogurt 1/2 c Greek style vanilla yogurt
1 T olive oil 1 1/2 t salt
Mixing and Method
Dough was a tiny bit sticky but firm. It took about 90 minutes to double. Weight: 2# 7 oz. I shaped it into one oval loaf, 1# 8 oz, and one 15 oz. boule; these were set to rise a second time in my floured-and-towel-lined baskets. I preheated one "small" roaster (my 13" lidded graniteware ) and a 1 1/2 qt. lidded le creuset pot in a 450 F oven.
Set into the heated pots and docked and misted breads before covering.
Baked at 450 F for 18 minutes and 7 minutes at 425 F. Bread temperature was 200 F (instant read thermometer).
This was a delicious, highly flavorful, moist loaf. Nice crumb, even rise. I'll make this one again.
No photos of these, but they could be mistaken for a dark rye or pumpernickel.