Bulgur Cracked Wheat and Oat High Top

This healthy bread’s nutty flavour is perfect together with strong bodied and flavoured cheeses. 

Ingredients for the Sponge

540 ml lukewarm water (45°C)
1 packet instant dry yeast (7g)
15 g brown sugar
135 g medium or coarse cracked bulgur wheat
255 g white bread flour

Ingredients for the Dough

130 g rolled oats
40 g wheat bran
60g brown sugar
40 g vegetable oil

20 g sea salt

385 g white bread flour

Method

Make the sponge by placing water, yeast, sugar and cracked wheat in a large bowl and combine. Add flour and mix well. Cover the bowl and rest at room temperature for approx. 90 minutes.

Make the final dough by adding the remainder of ingredients to the sponge mix and combine. Turn the dough out onto a floured table and knead until it is smooth and elastic approx. 5 minutes.  Place the dough back in the bowl and cover, allow resting for approx. 90 minutes.
Deflate the dough and shape the dough into a log shape. Roll the dough in rolled oats and place in a greased 10 x 10 x 28 cm Pullman tin. Place a towel on top and let the dough rise until 1 cm from the top approx. 90 minutes. Preheat oven to 200ºC. Remove the towel and place the lid on the tin. Place the tin in the middle of the oven and bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Try rolling the bread in seeds such as sesame or poppy seeds.