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Bulgur Wheat Apple Cider Walnut Bread

Hearty and dense sandwich bread using Bulgar wheat and filled with flavors of fall with apple cider and walnuts.
Yield 1 (9x5-inch) loaf

Ingredients

  • 3/8 cup Bulgur wheat
  • 1/2 cup boiling apple cider
  • 1 1/4 cups cold apple cider
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 2 tablespoons brown sugar
  • 1 cup plus 1 tablespoon coarse whole wheat flour
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons table salt
  • 1/2 cup canola oil
  • 1 1/2 cups walnuts (chopped)

Instructions

  • Place Bulgur wheat in a small bowl and cover with ½ cup boiling cider. Stir with a spoon; cover and let sit for 10 minutes until liquid is absorbed.
  • Place the remaining 1¼ cups apple cider in a medium saucepan and warm over low heat, just until it is warm - not hot - to the touch (110-115°F).
  • Pour warm cider into the bowl of a stand mixer. Add yeast and brown sugar and mix with a whisk until yeast has dissolved. Let mixture stand for 5 minutes.
  • Add whole wheat flour, all-purpose flour, plumped Bulgur wheat, salt and canola oil. Using the hook attachment, mix on low speed for 1 minute to combine ingredients. Switch to medium speed and mix for 10 minutes. Dough will form a loose ball.
  • Add walnuts and mix for an additional 2 minutes.
  • Transfer dough to an oiled, medium bowl and cover with plastic wrap or clean towel. Let rise in a warm place (70-75°F) for 2 hours, or until almost doubled in size.
  • Punch down dough to release air bubbles; turn dough out onto a floured surface. Form dough (use rolling pin or fingers to shape it) into a 12x6-inch rectangle, and position it so that a long side is facing you.
  • Fold the 2 short ends onto the top so they meet in the middle. Starting with the closest end, roll dough away from you into a tight log, pinching edges to seal.
  • Place loaf in an oiled 9x5x4-inch loaf pan and cover with plastic wrap. (Tip: spray plastic wrap with oil to prevent dough from sticking.)
  • Let rise at room temperature for about 1 hour; loaf will rise to slightly above the top of pan.
  • Preheat oven to 385°F.
  • Remove plastic wrap and dust top of loaf with remaining tablespoon of whole wheat flour.
  • Place pan in center rack of preheated oven and bake for approximately 50 minutes. Finished loaf will be medium brown on top.
  • Let cool in the pan on a wire rack for at least 30 minutes, then run a sharp knife around the sides of the loaf to release it from the pan. Invert pan to remove loaf.
  • Let loaf finish cooling on wire rack. Slice and enjoy!

Notes

Recipe by Sweet Recipeas.