The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oatmeal Bulghur Bread

Paddyscake's picture
Paddyscake

Oatmeal Bulghur Bread

Oatmeal Bulghur BreadOatmeal Bulghur Bread

Otalmeal Bulghur BreadOatmeal Bulghur Bread

This recipe came from Beth Hensberger's "The Bread Bible" and was posted here in April 2007 by Maggie664.  I made it then, but never posted a picture because I had overproofed that loaf. It really is a delicious loaf for sandwiches or toast. I did find scoring a bit of a challenge with the oats and bulghur, the blade dragging on the grains. I haven't baked a loaf without a starter in ages and what struck me the most was how fast it was. It didn't seem to take any more time than baking a cake. Once you get used to baking sourdoughs this seemed like instant bread!

Betty

Soundman's picture
Soundman

Very nice job, Paddyscake!

All those flecks of bulghur and oats make for a very inviting crumb. Do you make a soaker for the grains? How long before you bake the bread, if so? The crust got a very nice color as well.

I know what you mean about yeasted breads feeling like instant, after getting used to using wild yeast to leaven your bread. I make a yeasted bread with my refreshment-castoffs, and it is a lot quicker!

Soundman (David)

holds99's picture
holds99

Betty,

Very nice loaves; beautiful color, crumb and crust.  You did a great job on your scoring too, despite the grain bumps in the path of your blade.  You're so right, direct method is definitely fast, compared with the sourdough process.

Howard

dmsnyder's picture
dmsnyder

Hi, Betty.

I have used Bulghur in whole wheat bread and love the chewiness it adds.

I need to search out this recipe and try it.


David

Eli's picture
Eli

Paddyscake when you mix this up do you have to add more liquid with the bulghur?

Eli

Paddyscake's picture
Paddyscake

for your kind words. Work has been hectic with a new software system being introduced. Just checking in for a few minutes. I will post the recipe this weekend.


Betty

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Paddyscake

From Beth Hensberger's "the Bread Bible"

OATMEAL-BULGUR BREAD
3 8x4 loaf pans (I made 2 in brotforms)

Sponge
1 Tb active dry yeast (I used SAF IDY and skipped letting it stand 5 minutes)
2 Tb light brown sugar
2/3 cup bulgur wheat, fine or medium ground
2-1/4 cups warm water (105ºF - 115ºF)
2 cups unbleached all-purpose flour

Dough
1-1/4 cups regular rolled oats
1/4 cup wheat bran
1/4 cup light brown sugar
3 Tb vegetable oil
1 Tb salt
3 to 3-1/2 cups unbleached all-purpose flour or bread flour

A. To make the sponge:
In a large bowl or a the work bowl of a heavy duty electric mixer fitted with a paddle attachment, pour in the water. Sprinkle the yeast, 2 Tb brown sugar and the bulgur wheat over the surface of the water for and let stand for 5 minutes. Add 2 cups of the flour and beat hard until well moistened and creamy, about 2 minutes. Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour.

B To make the dough:
To the bowl with the sponge, add the rolled oats, bran, brown sugar, oil and salt. Beat hard for 1 minutes. add more flour, 1/2 cup at a time, and beat for another minute. add more flour, 1/2 cup at a time, and beat for another 1 minute, or until stretchy and well-moistened. add more flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Switch to a wooden spoon when needed if mixing by hand.

C. Turn the dough out onto a lightly-floured work surface and knead until smooth and elastic, about 4 minutes, dusting with the flour, 1 Tb at a time as needed to prevent sticking. (If kneading by machine, switch from the paddle to the dough hook and knead for 3-4 minutes, or until the dough is smooth and springy, and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand.

D. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1-1/2 to 2 hours.

E. Gently deflate the dough. Turn the dough out onto a floured work surface. Grease or parchment-line a a baking sheet or grease 3 x 8 by4 in. loaf pans. Divide the dough into 3 equal portions. Form each portion into a round or rectangular loaf and put on the baking sheet or on the loaf pans. Cover loosely with plastic wrap and let rise until doubled in bulk, about 45 minutes.

F. 20 minutes before baking, preheat the oven to 375ºF. Using a serrated knife, gently slash the top of the loaves no more than 1/4 in. deep. Place the baking sheet or pans on the rack in the centre of the oven and bake 35-40 minutes, or until the loaves are browned and sound hollow when tapped with your finger. Let the loaves cool in the pans for 5 minutes, then turn the loaves out immediately onto a cooling rack. cool completely before slicing.