1 ¾ Cup Whole Wheat Flour

1 ¼ Cup White Whole Wheat Flour

2 Tablespoons Vital Wheat Gluten

½ Cup Cooked and cooled Sunnyland #4 Extra Coarse Bulgur

1 ½ Cups Warm water

1 Tsp. Sea salt

1/3 Tsp. Activated dry yeast

2 Tbsp Honey

1 Tbsp Melted coconut oil

Sunflower seeds for topping

Procedure: Mix first 4 dry ingredients in a large mixing bowl. Add sea salt, yeast, honey, and coconut oil to the water. Mix well, then add the liquid mixture to the dry ingredients and mix well.

Note: Several hours before prepare the bulgur by cooking as follows:

¼ Cup #4 Extra Coarse grind bulgur to 1 Cup water add ½ Tsp. salt. Bring water to a boil; add bulgur, boil for 15 minutes, stirring frequently. Remove from heat, cover; let stand for 7 minutes; drain excess water.

Once the mixture forms a dough place in a bowl in a proofer preheated to 78° degrees. Let the dough rise for 4 hours. Remove the dough from the proofer and stretch and fold the dough about 8 times. Form the dough into a round shape, put it back in the proofer for 2 hours. Remove the dough and stretch and fold the dough several times like a burrito. Form it into a ball and score the surface of the dough with a knife. Put the dough into a Dutch oven that has been preheated to 425°. Bake for 30 minutes. Remove the Dutch oven cover and bake another 5-8 minutes until the desired color of the crust is evident. Let cool on a baking rack for an hour. Place the bread in a plastic bag and store in the refrigerator.