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Bulgur Bread
Bulgur Bread
Category	Bread recipes
Time	~3 hours
Difficulty	Category:Medium Difficulty recipes#Bulgur%20Bread

This heavier bread is slightly sweet and is delicious for sandwiches, toast, etc. It is best hot out of the oven.

Ingredients

Ingredient	Count	Volume ^{[note 1]}	Weight	Baker's %
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.
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.
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.

↑ Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Density adjustment made to water, lukewarm defined as 40 °C. Margarine presumed as 80% fat. All purpose flour.
↑ This amount of yeast may have a slight yeast flavor. It is recommend to use no more than 0.775% instant dry yeast expressed as a baker's %, alternatively, 2.5% cake yeast (compressed) or 1.05% active dry yeast. Further reductions will result in less yeast flavor and longer bulk fermentation times.