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1
Place the bulgur in a bowl and pour on 1 cup boiling water, or enough to cover the bulgur by about 1/2 inch.
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2
Cover the bowl and allow the bulgur to sit for 30 minutes, until all the water has been absorbed and the grains are tender.
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3
Meanwhile preheat the oven to 450 degrees and line a baking sheet with parchment.
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4
Place the flour in a large, wide bowl and sift in the baking soda and salt.
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5
Mix in with your hands or with a wide spatula.
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6
Make a well in the middle of the flour and pour in the buttermilk.
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7
Add the bulgur to the well, then mix in the flour from the sides of the bowl to the center using a wide rubber spatula, a wide wooden spoon or your hands, turning the bowl and sweeping the flour from the sides into the buttermilk.
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8
Mix until the bulgur and buttermilk have been incorporated into the flour, then scrape out onto a lightly floured work surface.
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9
The dough should be soft and a bit sticky.
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10
Flour your hands so it wont stick to them.
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11
Gently knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2-inch high round, about 9 inches in diameter.
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12
Place it on the parchment-lined baking sheet and cut a 1/2-inch deep cross across the top.
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13
Place in the oven and bake 20 minutes at 450 degrees.
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14
Turn down the heat to 375 degrees and bake for another 15 to 20 minutes, until the loaf responds with a hollow sound when tapped on the bottom.
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15
Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack.
