Bulgur Wheat Bread is a hearty, nutty bread and loaded with whole wheat, oats and honey. Perfect for toasting with butter and jam! This is the bread that I think my kids will remember me by because they’ve been practically living on it the last year and a half!
6 – 7cupsall-purpose flour– to right of consistency
few pats of butter– to brush on top after baking
Prepare the yeast mixture. Combine the yeast, sugar, and the warm water in a large mixer. Be careful to use WARM water, not hot. If the water is too hot, the yeast will disappear and you can’t make bread without yeast. Mix and let sit for about 15 minutes to get the yeast working.
Add the honey, oil, salt and cold water. Stir with a spatula. Attach dough hook to mixer and add quick oats, whole wheat flour, and bulgur wheat. Mix together.
Then add approximately 6-7 cups of all-purpose flour to desired consistency. You want the bread dough to be slightly sticky but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for 2-3 minutes after you get the right consistency.
Grease a large bowl with canola oil. Add dough to the bowl, making sure you smooth it into a ball. Cover the dough with a clean dish towel and set it in a warm corner of your kitchen. Let the dough rise until doubled in size.
Punch down the dough and shape it back into a ball. Re-grease bowl with oil and place dough in bowl until doubled in size again
Form into three oblong shapes and place into greased bread pans. Cover with a towel and let rise again until doubled in size.
Bake loaves on 350 degrees for about 35 – 40 minutes, or until bottom is browned nicely. Remove from pans to wire racks and brush tops with butter.
Cool completely before storing in storage/freezer bags. This bread freezes well.