Bulgar Honey Bread - Reserve Grand Champion

Bulgar Honey Bread - Reserve Grand Champion

Winner of the Natural Foods Division at the 2010 Berrien County (Michigan) Youth Fair.

1 cup bulgar (cracked) wheat
3 cups boiling water
1/2 cup honey
2 Tablespoons olive oil
1 teaspoon salt
2 packages dry yeast
1/4 cup water (105 to 115F.)
4 cups all-purpose flour
3 cups whole wheat flour


In an electric mixer bowl if soaking overnight, or a saucepan if on a time constraint with no time for soaking, combine the wheat, boiling water, honey, oil, and salt.
Soak overnight, or if on time constraint, cook to lukewarm (cool before using).
In a separate small bowl, add yeast to warm water and let stand.
Add yeast to lukewarm bulgar mixture.
In a separate larger, bowl, stir together the flours.
Using an electric mixer if possible, with dough hook attached, add the flour in three parts, beating after each addition, until dough leaves sides of bowl clean.
Turn out and knead 5 to 10 minutes.
Cover and let rise until doubled, about 2 hours.
Grease two (5x9-inch) loaf pans; set aside.
Punch down risen dough, then shape into two loaves.
Put in greased pans.
Cover and let rise until doubled.
Shortly before baking, preheat oven to 350F.
Bake in the preheated oven for 45 to 50 minutes.
Turn loaves out of pans.
Cool completely before placing in airtight bags.

Source: Champion Recipes Cookbook: 2010 Berrien County Youth Fair, hosted in Berrien Springs, Michigan - my hometown; recipe entered by youth exhibitor, Hayley Reneberg; posted by LuAnn for KRT (directions edited slightly by LuAnn - no ingredients changed).


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