Raisin Apple Bulgur Wheat Bread

  • 2/3 cup milk
  • 2 tbsp. honey
  • 1/4 cup #3 coarse bulgur
  • 2 tsp salt
  • 2 enveloped active dry yeast
  • 1 cup chopped tart apple
  • 1/2 cup warm water (110¡ to 115¡)
  • 1 1/2 cups whole wheat flour
  • 1 egg
  • 2 1/2 cups all-purpose flour
  • 1 tbsp. oil
  • 1 1/2 cups raisins
  1. Heat milk to lukewarm in a small saucepan. Stir in bulgur; set aside. In a large mixer bowl dissolve yeast in warm water. Add egg, oil, honey, salt, apple and milk mixture; beat just to blend. Add the whole wheat flour and 1 cup of the all-purpose flour. Beat at low speed just to blend, then beat at high speed for 2 minutes. With wooden spoon mix in 1/2 cup of the remaining flour and the raisins. Turn out onto floured board and knead 8 to 10 minutes, working in enough of the remaining flour to make a smooth, non-sticky dough. Place in greased bowl. Cover and let rise until doubled, about 1 to 1 1/2 hours. Punch dough down, divide in half and form into 2 loaves. Place in 2 greased 8×4 inch loaves. Cover and let rise just above tops of pans, about 45 minutes to hour. Bake at 350° 30 to 40 minutes until tops are browned and loaves sound hollow when tapped. Cool in pans 5 minutes. Turn out onto racks. Cooled loaves may be wrapped and frozen. This bread makes excellent toast.