Check the recipe again. It may call for soaking the bulgur. Bulgur is already cooked wheat, so it doesn't need to be cooked. It would be really crunchy if you added it to bread without soaking it. Usually bulgur is soaked in about a 1:1 ratio with boiling water, less (lower ratio water) if you want it a little crunchy. I would soak it a little myself as the water absorbs into the grain and wouldn't affect the liquid in your recipe. FYI when grains or cereals are added to bread recipes they are usually soaked. Not surprisingly this is called the "the soaker". It's also done with whole grain flours sometimes. I hope this helps.

I have tried adding bulgar to bread a number of times. It should be cooked first (by cooked, I mean reconstituted with boiling water-it is already cooked). The times I added it dry it absorbed all the water from the dough, which softened the bulgar but made for very dry, dense bread. To cook, just follow the directions on the package.

Both really excellent pieces of advice. Thanks very much for your help!

I was making a loaf and decided to add tiny bulgar so I poured boiling water over it first, drained any water off (adding it to my liquids) and finished mixing the dough when it had cooled off.  It was a great moist loaf fitting for any donny darko fan...

Mini O