Ingredients
- 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)
- 23 cup rolled oats (or dried muesli mixture)
- 12 cup unsalted sunflower seeds (or flax seeds
- sesame seeds
- poppy seeds
- or seed of your choice)
- 1 12 cups very hot water
- 12 cup honey
- 2 teaspoons salt
- 2 teaspoons cinnamon or 2 teaspoons ginger or 2 teaspoons nutmeg
- choose your favorite
- 1 12 tablespoons instant yeast
- 3 -4 cups bread flour
- oil
- for coating bowl
- 1 egg
- sugar
- for sprinkling on tops (turbinado
- caster) (optional)
Instructions
- 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.
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