Bulgur Onion Bread (BM)
Submitted by ChefChef
Bulgur onion bread made easy in the bread machine, with nutty cracked wheat and savory minced onion baked into a hearty, chewy loaf. Just load the pan and press start.
YIELD
12 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis is a dump-and-go bread machine loaf with real character. Cracked wheat, sold as bulgur, gives the crumb a nutty flavor and pleasant chew you’ll never get from plain white bread, while a handful of minced onion bakes in for a gentle savory note through every slice.
The bulgur softens in boiling water before it joins the dough, so it hydrates fully and won’t rob the yeast of the moisture it needs. From there it’s the easiest bread going: everything into the pan, lid down, press start.
What comes out is a hearty, sandwich-worthy loaf that toasts up beautifully and stands up to a bowl of soup or stew without going soggy.
Kitchen Tips
- Let the soaked bulgur and its water cool to lukewarm before the yeast goes in, or the residual heat can kill the yeast and your loaf won’t rise.
- Layer the ingredients in the order your machine recommends, usually liquids first and yeast last, kept away from the salt.
- Mince the onion finely so it disperses through the crumb instead of leaving wet pockets behind.
- For a softer crust, brush the warm loaf with a little melted butter as it cools.
Variations
- Stir in a tablespoon of caraway or fennel seed for a rye-style flavor.
- Fold in a handful of shredded sharp cheddar for an onion-cheese loaf.
- Swap half the white flour for whole wheat to push the nutty, hearty side even further.
Ingredients
Directions
Bring 2 cups (475 ml) of water to a rolling boil. Add 1 ½ cups (285 g) of cracked wheat (bulgur) and remove from heat. Let sit for 15–20 minutes until fully softened and cooled to lukewarm (about 110°F / 43°C). Do not skip cooling — hot bulgur will kill the yeast.
While the bulgur cools, measure all remaining ingredients. Place the butter and sugar in the bread machine pan first, then the flour, salt, and minced onions. Keep the yeast in a small separate bowl or cup — do not let it touch the salt or wet ingredients yet.
Once the bulgur mixture has cooled to lukewarm, pour it into the bread machine pan over the dry ingredients. Do not stir — the machine will mix everything during the knead cycle.
Sprinkle the 1 ½ teaspoons (7 g) of active dry yeast evenly over the top of the dry ingredients. Do not mix or stir. Close the lid and select the “Basic” or “White Bread” setting (medium crust). Press Start.
When the cycle completes, remove the loaf from the pan immediately. Tap the bottom — it should sound hollow. Let cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.
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