Prep 20 mins
Cook 1 hr 30 mins
I had made Bulgur Pudding With Honey and Dates for breakfast, and had about 1 1/2 cups of it left over. It was too delicious to throw away, so I put it in the fridge and decided to make bread from it. I think you could also use a lot of other ingredients instead of bulgur -- the point would be to include some combination of whole grains, dried fruits and nuts, then use bread flour rather than all-purpose, so that you can develop enough of the gluten to get a decent rise. The bulgur pudding I started with had been made with milk, honey, dates, dried apricots and spices, so those flavors contributed to my final bread. I then added dried cranberries, rolled oats, and sunflower seeds. Add whatever spices you like, or if you want, try my Gingerbread Spice Mixture.
- 1 -2 cup cooked bulgur (or other cooked whole grain, such as kasha, quinoa, brown rice, steel-cut oats, or grits)
- 1 -2 cup diced dried fruit, of your choice (apricots, currants, dates, cranberries, cherries, raisins, sultanas ( or a mixture)
- 2⁄3 cup rolled oats (or dried muesli mixture)
- 1⁄2 cup unsalted sunflower seeds (or flax seeds, sesame seeds, poppy seeds, or seed of your choice)
- 1 1⁄2 cups very hot water
- 1⁄2 cup honey
- 2 teaspoons salt
- 2 teaspoons cinnamon or 2 teaspoons ginger or 2 teaspoons nutmeg, choose your favorite
- 1 1⁄2 tablespoons instant yeast
- 3 -4 cups bread flour
- oil, for coating bowl
- 1 egg
- sugar, for sprinkling on tops (turbinado, caster) (optional)
- Mix cooked cereal with hot water in a large mixing bowl.
- Add dried fruit to mix, stir well, and leave to rest until mixture comes to room temperature.
- Add honey, rolled oats, spices, salt and seeds, mix well.
- Sprinkle in one cup of bread flour, mix until good and messy.
- Add instant yeast, mix well.
- Continue adding bread flour until mixture is ready to turn out and knead.
- Knead on floured surface, adding flour until dough is tacky but no longer sticky. This will probably be about 10-15 minutes.
- Add oil to bowl used for mixing, coat all sides. Add bread dough to bowl and flip around a few times to completely coat the dough with oil.
- Set in a warm spot to rise for 60-75 minutes, until at least doubled in size.
- Punch down dough, turn out to floured surface.
- Knead again briefly, then cut into 2 loaves, or about 16-20 rolls.
- Put into loaf pans, or shape into free-standing loaves, and set aside to rise for another 30-45 minutes, until doubled. Cover completely with plastic during rising time.
- Just prior to baking, mix egg with about 3 tablespoons of water, and use mixture to brush over tops of bread. Sprinkle with sugar, if desired.
- Bake 350 degrees F for 25-35 minutes for loaves, 15-20 minutes for rolls.
- Cool on a wire rack.
This recipe is awesome! I just had it hot from the oven and it was to die for!
I used cooked quinoa, dried cranberries, sesame seeds, sliced almonds and chopped pecans. For the spices I used 1/2 tsp each of cinnamon, ginger, cardamom and nutmeg.
This bread can easily become a staple in my house. It's so versatile that I can see me trying different variations every week. Susiecat too, thanks so much for sharing this recipe. It's going to make a breadmaker out of me!
Wow! This certainly was different. My boyfriend thought I was mad when he saw me cooking rice to make bread with. I halved the recipe to just make 1 loaf and used 1 cup of cooked rice, 1/2 cup raisins, 1/2 cup dates and 1/4 cup sunflower seeds. For spice I used a tsp of cinnamon. This is absolutely delicious. It took about 45 minutes to cook but that's because I accidentally set it to 170C rather than 180C!