Bulgur and Sunflower Bread

  • 1 cup boiling water
  • 1/4 cup #3 coarse bulgur
  • 1/2 cup sunflower seeds
  • 1/4 cup rolled oats
  • 1-1/2 tsp. salt
  • 2 eggs
  • 2 tbsp. vegetable oil
  • 2 tbsp. honey
  • 1 tbsp. granulated sugar
  • 2 tsp. instant yeast
  • 3 cups plus 2 Tbsp.* bread flour (* Use this amount in the summer; in winter you will probably only need to use 3 cups of flour.)
  1. In a large mixing bowl, pour the boiling water over the bulgur and let the mixture sit until it’s lukewarm, about 15 minutes. Add the seeds, oats, salt, eggs, oil, honey, sugar, yeast and enough flour to make a soft dough. Knead the dough on a lightly oiled surface until it is smooth, then place it in a lightly greased bowl, cover the bowl and allow the dough to rise for 1 to 1-1/2 hours, or until it has doubled in bulk.
  2. Remove the dough from the bowl, shape it into a loaf and place it in a lightly greased 8-1/2 by 4-1/2 inch pan. Cover the pan with lightly greased plastic wrap and set the loaf aside to rise till it’s crowned about an inch over the rim of the pan, 45 minutes to 1 hour.
  3. Bake the bread in a preheated 350-degree oven for 35 minutes or until it tests done, draping it lightly with aluminum foil, shiny side up, after 20 minutes if it appears to be getting too brown. Remove the pan from the oven and turn the loaf out onto a wire rack to cool completely.