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American Family Children's Hospital

Whole Wheat Bulgur Bread

1/3 cup bulgur wheat + ½ cup very warm water (combine and set aside 30–40 minutes)
2 Tbsp. molasses
2 Tbsp. honey
1 Tbsp. salt
¼ cup canola oil
2 cups whole wheat flour
2 Tbsp. ground flaxseed
2 pkgs. dry yeast
2 ¼ cups warm water (130 degrees)
1 cup whole wheat flour
¼ cup cornmeal
1 cup oatmeal
3–4 cups all-purpose flour 
Yield: 2 loaves (about 16 slices per loaf)
Mix together moistened bulgur, molasses, honey, salt, oil, 2 cups whole-wheat flour and yeast. Add warm water and mix thoroughly. Add remaining cup of whole-wheat flour, cornmeal and oatmeal. Mix well. Add enough white flour to make a stiff dough. Knead well. Place in greased bowl, turning dough to grease all sides. Cover; let rise in warm place (80 – 85 degrees), free from draft, until doubled in bulk, about one hour. Punch dough down. Let rise a second time, about 45 minutes. Punch dough down and divide in half. Shape into loaves. Place in 8 ½ x 4 ½ x 2 ½-inch loaf pans. Let rise until doubled (about one hour). Bake at 375 degrees for 45 to 55 minutes.   
Nutrition Information Per Serving
  • Calories 145
  • Total Fat 2.5 grams
    • Saturated Fat 0.3 grams
    • Monounsaturated 1 grams
  • Sodium 220 mg
  • Total Carbohydrates 27 grams
    • Fiber 3 grams
  • Protein 4 grams