Bulgur Bread
This heavier bread is slightly sweet and is delicious for sandwiches, toast, etc. It is best hot out of the oven.
Total Time
~3 hours
Boiling water 2 cups 454 g 72.68%
Bulgur 1 cup 140 g 22.4%
Lukewarm water ½ cup 118 g 18.81%
Yeast [note 2] 1 envelope/sachet 1 scant Tbsp 7.2 g 1.15%
Sugar 1 tsp 4.2 g 0.67%
Molasses ½ cup 169 g 27%
Margarine 1 Tbsp 14 g 2.24%
Oil 1 Tbsp 13.6 g 2.18%
Flour 2 cups 250 g 40%
Salt 1½ tsp 9 g 1.44%
Flour 3 cups 375 g 60%
Total n/a 1553 g 248.53%
Combine the boiling water and the bulgur, and let stand for 15 minutes.
15 minutes
In a separate bowl, mix together lukewarm water, yeast, and sugar. Let rest a few minutes until it bubbles.
In a separate bowl, mix together molasses, margarine, and oil.
When the bulgur mixture is lukewarm, combine it with the yeast mixture and molasses mixture.
In a large bowl, combine the 2 cups of flour and the salt. Add the bulgur mixture, and mix thoroughly.
Add the remaining 3 cups of the flour, and knead for 8–10 minutes.
8–10 minutes
Grease a clean bowl, and add the dough. Cover with plastic wrap and a warm, damp cloth, then put in a warm place and let it rest until doubled in volume.
Gently deflate the dough, and divide it into 3 pieces.
Shape each piece into a round loaf, and cut ½-inch deep slashes in the tops. Let rise again.
Bake at 375°F (190°C) for 10 minutes, then turn the temperature down to 350°F (175°C) and bake for 20–25 more minutes or until done.
10 minutes