This bread recipe combines bulgur, oatmeal, wheat bran, sunflower seeds and whole-wheat flour for a hearty, crunchy texture. It will keep for several days and freezes beautifully. Source: EatingWell Magazine, March/April 1991

Lucia Watson
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Ingredients

Directions

  • Stir yeast and honey into lukewarm water in a large bowl. Let stand until frothy, about 10 minutes. With a wooden spoon, stir in 1 cup all-purpose flour, 3/4 cup whole-wheat flour, oats, bulgur and bran. Beat for 100 strokes. Cover with plastic and let rise for 1 hour in a warm, draft-free place.

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  • 2 Stir in ground sunflower seeds, salt, remaining 1 cup whole-wheat flour and enough of the remaining all-purpose flour to make a firm, soft dough. Turn out onto a lightly floured board and knead until dough is smooth and elastic, about 10 minutes, adding additional all-purpose flour as needed to prevent the dough from sticking.

  • Place dough in a lightly oiled bowl and turn to coat with oil. Cover with plastic and let rise until doubled in bulk, about 1 1/2 hours. Punch the dough down, cover and let rise again for until doubled, about 1 hour. (Alternatively, refrigerate the dough, let it rise overnight, then allow it to return to room temperature.)

  • Divide dough in half and shape each portion into an oval loaf, about 8 inches long. Places loaves at least 3 inches apart on a lightly oiled baking sheet. Cover with a towel and let rise until almost doubled, about 45 minutes.

  • Preheat oven to 375 degrees F. Brush the tops of the loaves lightly with water. With a serrated knife, make 3 diagonal slashes about 1/4 inch deep across the tops. Bake the loaves until tops are golden brown and the bottoms sound hollow when tapped, 25 to 35 minutes.

Nutrition Facts

146 calories; 3.1 g total fat; 169 mg sodium. 25.9 g carbohydrates; 4.8 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/12/2016
Makes delicious toast! I did a couple of things differently and it still came out great. I used bread flour for the main portion of all-purpose flour. I used all all-purpose for the kneading process. I used flax seed instead of bulgur because I didn't have bulger. Flax seed tastes great and is also high-fiber. When I prepared the initial sponge I only added white flour to the mix because I read the recipe wrong so all the whole wheat flour got added to the sponge with the rest of the white flour. I didn't really detect a problem with this. I was amazed at how how the sponge rose especially because it started out quite watery due to the omission of the wheat flour. This recipe calls for more yeast than I've ever used but it makes a couple of really good-sized loaves. I just received a 2-lb bag of instant yeast which I don't think I've ever used before. This was one of the few times I've managed to resist the temptation to cut into the loaf before it had a chance to cool and rest. I actually let them sit overnight. Next time I make this bread I'm going to try some of the batch in my Pullman pan to see if I can get some nice sandwich bread. Pros: Easy to mix. Read More
Rating: 4 stars
01/16/2016
Lots of rising makes it light I've been looking for a healthy bread that doesn't weigh a ton and could possibly used for sandwiches. We found the ingredients easily at our local co-op. I was surprised at how fluffy it seemed (until cutting the slits made it fall some). The texture and taste was great. I added raisins to 1/3 of the dough. Looking forward to trying again. Pros: Easy to mix Cons: The 3 slits at the end caused some collapse Read More