Oatmeal Bulghur Bread

for your kind words. Work has been hectic with a new software system being introduced. Just checking in for a few minutes. I will post the recipe this weekend.

Betty

From Beth Hensberger's "the Bread Bible" OATMEAL-BULGUR BREAD 3 8x4 loaf pans (I made 2 in brotforms) Sponge 1 Tb active dry yeast (I used SAF IDY and skipped letting it stand 5 minutes) 2 Tb light brown sugar 2/3 cup bulgur wheat, fine or medium ground 2-1/4 cups warm water (105ºF - 115ºF) 2 cups unbleached all-purpose flour Dough 1-1/4 cups regular rolled oats 1/4 cup wheat bran 1/4 cup light brown sugar 3 Tb vegetable oil 1 Tb salt 3 to 3-1/2 cups unbleached all-purpose flour or bread flour A. To make the sponge: In a large bowl or a the work bowl of a heavy duty electric mixer fitted with a paddle attachment, pour in the water. Sprinkle the yeast, 2 Tb brown sugar and the bulgur wheat over the surface of the water for and let stand for 5 minutes. Add 2 cups of the flour and beat hard until well moistened and creamy, about 2 minutes. Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour. B To make the dough: To the bowl with the sponge, add the rolled oats, bran, brown sugar, oil and salt. Beat hard for 1 minutes. add more flour, 1/2 cup at a time, and beat for another minute. add more flour, 1/2 cup at a time, and beat for another 1 minute, or until stretchy and well-moistened. add more flour, 1/2 cup 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. C. Turn the dough out onto a lightly-floured work surface and knead until smooth and elastic, about 4 minutes, dusting with the flour, 1 Tb at a time as needed to prevent sticking. (If kneading by machine, switch from the paddle to the dough hook and knead for 3-4 minutes, 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. D. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1-1/2 to 2 hours. E. Gently deflate the dough. Turn the dough out onto a floured work surface. Grease or parchment-line a a baking sheet or grease 3 x 8 by4 in. loaf pans. Divide the dough into 3 equal portions. Form each portion into a round or rectangular loaf and put on the baking sheet or on the loaf pans. Cover loosely with plastic wrap and let rise until doubled in bulk, about 45 minutes. F. 20 minutes before baking, preheat the oven to 375ºF. Using a serrated knife, gently slash the top of the loaves no more than 1/4 in. deep. Place the baking sheet or pans on the rack in the centre of the oven and bake 35-40 minutes, or until the loaves are browned and sound hollow when tapped with your finger. Let the loaves cool in the pans for 5 minutes, then turn the loaves out immediately onto a cooling rack. cool completely before slicing.