Wednesday, February 23, 2011

Oatmeal-Bulgar Bread

I was so excited that my unborn child agreed with this delicious bread! He/she is proving to be quite a picky eater and I haven't been able to eat wheat bread in about 4 months. I think it's because this recipe doesn't call for wheat flour, just wheat bran and the bulgar. So you still get the delicious wheat flavor.
It was soo good! I love the texture and it tasted awesome the day after as well.

(I think this is where the unique texture comes from, usually recipes calling for bulgar or cracked wheat have you cook it beforehand, but this one doesn't)

In a large bowl: 2 1/4 cups warm water; sprinkling the following over the top: 1 tablespoon (or 1 package) active dry yeast, 2 tablespoons light brown sugar, 2/3 cup bulgar wheat, fine or medium grind (I think cracked wheat would work if you don't have bulgar). Let stand for 5 minutes, then add 2 cups unbleached all purpose flour and beat hard for about 2 minutes. Cover with plastic wrap and let sit at room temperature for 1 hour.

Oh yeah, check out all those bubbles!


Add the following to the sponge:1 1/4 cups regular rolled oats (I actually ran out so I used 1 cup of the rolled oats and 1/4 cup steel cut oats), 1/4 cup wheat bran, 1/4 cup light brown sugar, 3 tablespoons vegetable oil, 1 tablespoon salt. Add 3-3 1/2 cups of unbleached all purpose or bread flour 1/2 a cup at a time. When the dough pulls away from the side of the bowl turn out onto a floured board (or counter :)) and knead about five minutes.
Place in a greased container, turning once to coat, and then rise 1 1/2 to 2 hours at room temperature.

Oh yeah, put a little elbow grease into the kneading!

Grease three 8 by 4 inch loaf pans and divide the dough into 3 equal portions. Let raise in the pan around 45 minutes or until doubled. Twenty minutes before baking turn on the oven to 375 F. Using a serrated knife, gently slash the top of the loaves no more then 1/4 an inch deep. (I was feeling lazy at this time, so I didn't)

Bake on the center rack in the oven 35-40 minutes, or until you hear a hollow sound when you tap the loaves. (As you can see my loaves aren't exactly full size, I blame this on running a few errands and having the dough rise about an hour too long...oops!)

Note: So I made this bread again, and measured the dough by weight this time. Apparently my pans are just a little bigger then the size asked for because I did about 1 lb 8 oz loaves and it made just two. So if you like smaller loaves go for it, otherwise just make two. :)