Bulgur Bread (BM)

Bulgur bread brings the nutty, slightly chewy character of cracked wheat into an everyday sandwich loaf. The bulgur gets a quick soak in boiling water before joining the dough, a step that softens those tough grains so they bake up tender instead of crunchy.

The flour blend matters. A mix of all-purpose and bread flour gives this loaf both the soft crumb of an everyday white bread and the chew of something more substantial. The bulgur adds bursts of toasted grain in every slice.

Honey and a tablespoon of dry milk powder build a tender, slightly sweet crumb that toasts beautifully and stands up to butter without crumbling.

Pro Tips

• Let the bulgur soak in the boiling water until cool to the touch before adding to the machine, hot grain kills active yeast on contact.
• Layer ingredients carefully. Liquids on the bottom, dry on top, yeast in a small well kept away from salt and water until the kneading paddle starts.
• Check the dough ball about five minutes into the knead. It should clear the sides of the pan but stick lightly to the bottom, adjust with a spoonful of flour or water as needed.
• Cool fully on a wire rack before slicing. Bulgur bread benefits from time to set, and warm slices smear under a knife.

Variations

• Swap honey for molasses for a darker, more robust loaf with the look of pumpernickel.
• Stir in two tablespoons of toasted sunflower seeds for added crunch.
• Use whole wheat flour for half the all-purpose for a denser, even nuttier slice.