Bulgur Wheat Loaf

Recipe from Pillsbury Soups, Stews and Oven Lovin’ Breads

Makes 1 large loaf (17 slices)

Husband-Tested in Alice’s Kitchen

This loaf has the soft texture of a white bread, but it has whole-wheat and bulgur wheat in the mix, so it’s a bit more healthful.  It’s perfect with a bowl of hot soup or as toast for breakfast or as a sandwich bread for your lunch box.

¾ cup water

½ cup bulgur wheat

2¼ to 2½ cups all-purpose flour

2 Tablespoons brown sugar or Sucanat

1 to 1½ teaspoons Kosher salt

1 package active dry yeast

1 cup water heated to 120-130F

¼ cup oil (I used canola.)

1 cup whole-wheat flour

2 teaspoons water

1 egg or 1 egg white

1 teaspoon bulgur wheat

Bring ¾ cup water to a boil in a small saucepan.  Remove from heat and add ½ cup bulgur.  Let stand 25 minutes. Drain off any water.  Keep covered and set aside. Lightly spoon flour into measuring cup; level off.  In a large bowl, combine 1 cup all-purpose flour, brown sugar, salt, yeast, 1 cup hot water (120-130F) and oil; beat at low speed until moistened.  Beat 3 minutes at medium speed.   By hand, stir in bulgur mixture, whole-wheat flour, and additional 1 cup all-purpose flour to form a stiff dough.  On a floured surface, knead in ¼ - ½ cup all-purpose flour until the dough is elastic, about 5 minutes. (You can also do the kneading using a mixer with a dough hook.) Place in a greased bowl; turn greased side up.  Cover loosely with greased plastic wrap and cloth towel.  Let rise in warm place (80-85F) until light and doubled in size, about 45 minutes.  Punch down dough several times to remove all air bubbles.  Place on a parchment lined cookie sheet. Cover and let rise in warm place until light and almost doubled in size, about 30 minutes.  Heat oven to 375F.  Uncover dough.  With a very sharp knife, cut a ½ inch slash across the top of the loaf.  In a small bowl, whisk egg (or egg white) with 2 teaspoons water.  Brush over the top of the loaf; sprinkle with 1 teaspoon bulgur, if desired.  Bake at 375F for 25 to 35 minutes or until golden brown and hollow sounding when tapped.  Remove from the cookie sheet and cool on a wire rack before slicing.

Nutritional Info:  (per 1 of 17 slices) 150 calories; 4 g protein; 24 g carbohydrates; 2.3 grams fiber; 4 g fat; 0 mg cholesterol; 130 mg sodium; 75 mg potassium