Whole Wheat Bulgar Bread
Whole wheat bulgar bread offers a hearty, nutty flavor with a moist crumb, perfect for wholesome sandwiches or enjoyed plain with butter for a nutritious snack.
Ingredients
Instructions
- Mix together bulgar, molasses, honey, salt, shortening, 2 cups whole wheat flour, and dry yeast.
- Add warm water and mix thoroughly. Incorporate the remaining cup of whole wheat flour, cornmeal, and oatmeal.
- Mix well and add enough flour to make a stiff dough.
- Place the dough in a greased bowl, turning to grease the top.
- Cover and let rise in a warm place (80° to 85°F), free from drafts, until doubled in size, about 1 hour.
- Punch the dough down.
- Let the dough rise a second time for about 45 minutes.
- Punch the dough down again, divide into halves, and shape into loaves.
- Place the loaves in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
- Bake at 375°F for 45 to 55 minutes.
Tips & Substitutions
To enhance flavor, consider adding herbs like rosemary or thyme to the dough. If you don't have molasses, you can substitute it with maple syrup for a different sweetness. For a lighter texture, you can replace some of the whole wheat flour with white whole wheat flour. Remember to check the dough consistency; it should be stiff but not dry.
Serving Suggestions
This Whole Wheat Bulgar Bread is delicious served warm with butter or as a base for sandwiches. It pairs beautifully with Gazpacho With Cilantro for a refreshing meal. For a breakfast option, serve it with jam or honey. Consider adding a side of Greek Country Salad for a wholesome lunch.
Storage & Reheating
Once cooled, store the bread in an airtight container or wrap it in plastic wrap to keep it fresh for several days. For longer storage, slice the bread and freeze it. To reheat, wrap the slices in foil and warm them in a 350°F oven for about 10 minutes, or toast them directly from frozen.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Bulgar Bread contains roughly 392 calories, with 10g protein, 78g carbohydrates, and 5g fat. It is an excellent source of iron (37% of the Daily Value), protein (21% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 727mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of flour in this recipe?
Yes, you can experiment with different flours. While whole wheat flour is recommended for its health benefits, you can mix in all-purpose flour or even spelt flour for a unique flavor and texture. Just keep in mind that the hydration level may vary, so adjust the liquid accordingly.
What can I do if my dough doesn't rise properly?
If your dough isn't rising, check the freshness of your yeast; expired yeast can prevent the dough from rising. Make sure your warm water is not too hot, as it can kill the yeast. If necessary, place the dough in a warmer spot or let it rise longer until it doubles in size.
How can I tell when the bread is done baking?
To check if the bread is done, tap the bottom of the loaf; it should sound hollow. You can also use a thermometer; the internal temperature should be around 190°F. If the top is browning too quickly, cover it loosely with foil during the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).