Just made this yesterday and it is delicious! My husband ate 2/3 of a loaf with dinner . I made it with thick-rolled oats, which made it a little chewy, and the bulgur added crunch. Also made it in two 9-in loaf pans, since that's all I have in my kitchen. Next time I may substitute a cup of whole wheat flour for a little more flavor.
Beth Hensperger The Bread Bible
1 Tbsp (1 package) active dry yeast
2 Tbsp light brown sugar (I used dark since that's all I had)
2/3 C bulgur, fine or medium grind
2 1/4 C warm water (105-115 F)
2 C unbleached all-purp or bread flour
1 1/4 C regular rolled oats
1/4 C wheat bran
1/4 C light brown sugar (I used dark)
3 Tbsp vegetable oil
1 Tbs salt
3 to 3 1/2 C unbleached all-purp or bread flour
To make the spone: In a large bowl or the work bowl of a heavy-duty mixer, pour in the water. Sprinkle the yeast, 2 Tbsp of brown sugar, and bulgur what over the surface and let stand for 5 min. Add 2 C of flour and beat hard until well moistene3d and creamy, about 2 min. Cover with plastic wrap and let stand at room temp until foamy, about 1 hr.
To make the dough: To the bowl with thte sponge, add the oats, bran, brown sugar, oil, and salt. Beat hard for about 1 minute. Add flour 1/2 C at a time, until the dough pulls away from the sides of the bowl. Switch to a wooden spoon when needed if mixing by hand.
Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 4 min, dusting with flour as needed to prevent sticking.
Turn the dough out onto a lightly floured work surface and knead utnil smooth and elastic, about 4 min, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand.
Place the dough in a greased deep container. Turn once to coat and cover with plastic wrap. Let rise at room temp until doubled, 1 1/2 to 2 hrs.
Gently deflate the dough. Turn the dough out onto a floured work surface. Grease or parchment-ine a baking sheet or grease three 8x4-in loaf pans. Divide the dough into 3 equal portions and shape into loave. Cover loosely with plastic wrap and let rise until doubled, about 45 min.
Slash the loaves no more than 1/4 inch deep. Bake in a preheated 375 deg oven 35-40 min. Let cool in pans 5 min and then remove and cool on a baking rack.