Reserve Grand Champion Bulgar Honey Bread

Ingredients

• 1 cup bulgur (cracked) wheat
• 3 cups boiling water
• 1/2 cup honey
• 2 tablespoons olive oil
• 1 teaspoon salt
• 4 cups all-purpose flour
• 3 cups whole wheat flour
• 2 packages dry yeast
• 1/4 cup warm water (105 to 115 degrees F)

Instructions

1. If time allows, combine the bulgur wheat, boiling water, honey, oil and salt in an electric mixer bowl and allow to soak overnight. If on a time constraint, in a small saucepan, bring the water to a boil over high heat; stir in the bulgur wheat, honey, olive oil and salt. Transfer the mixture to an electric mixer bowl and allow to cool until just slightly above body temperature (lukewarm).
2. Meanwhile, in a separate larger, bowl, stir together the flours; set aside.
3. Also, in a small bowl, add the yeast to the 1/4 cup warm water and let stand 5 to 10 minutes, until the yeast is activated (foamy). When the bulgur mixture in the mixer bowl has cooled sufficiently, stir in the activated yeast.
4. With a dough hook attached, add the flour to the mixer bowl in three parts, beating after each addition, until the dough leaves the sides of the bowl clean.
5. Turn the dough out on a floured surface and knead 5 to 10 minutes. Cover and let rise until doubled, about 2 hours.
6. Grease two (5 x 9 inch) loaf pans; set aside.
7. Punch down risen dough, then shape into two loaves. Put into greased pans. Cover and let rise until doubled.
8. Shortly before baking, preheat oven to 350 degrees F.
9. Bake in the preheated oven for 45 to 50 minutes.
10. Turn loaves out of pans. Cool completely before placing in airtight bags.

Attribution

Reserve Grand Champion winner in the Berrien County Youth Fair, 2010 (recipe entered by youth exhibitor Hayley Reneberg); edited slightly (no ingredients changed) and posted by LuAnn B. a.k.a. "Tofu Queen."