Cookbook:Bulgur Bread

This heavier bread is slightly sweet and is delicious for sandwiches, toast, etc. It is best hot out of the oven.

Procedure

 * 1) Combine the boiling water and the bulgur, and let stand for 15 minutes.
 * 2) In a separate bowl, mix together lukewarm water, yeast, and sugar. Let rest a few minutes until it bubbles.
 * 3) In a separate bowl, mix together molasses, margarine, and oil.
 * 4) When the bulgur mixture is lukewarm, combine it with the yeast mixture and molasses mixture.
 * 5) In a large bowl, combine the 2 cups of flour and the salt. Add the bulgur mixture, and mix thoroughly.
 * 6) Add the remaining 3 cups of the flour, and knead for 8–10 minutes.
 * 7) Grease a clean bowl, and add the dough. Cover with plastic wrap and a warm, damp cloth, then put in a warm place and let it rest until doubled in volume.
 * 8) Gently deflate the dough, and divide it into 3 pieces.
 * 9) Shape each piece into a round loaf, and cut ½-inch deep slashes in the tops. Let rise again.
 * 10) Bake at 375°F (190°C) for 10 minutes, then turn the temperature down to 350°F (175°C) and bake for 20–25 more minutes or until done.