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Whole-Grain Oat Bread

Bulghur wheat -- wheat grains without the bran that have been steamed, dried, and crushed -- gives this bread a slightly nutty flavor.

Source: Martha Stewart Living, September 2003


  • 1 cup steel-cut oats
  • 2 cups boiling water
  • 1/3 cup bulghur wheat
  • 3 tablespoons honey
  • 1/2 cup warm water (about 110 degrees)
  • 1 envelope active dry yeast (1 scant tablespoon)
  • 1 1/2 cups whole-wheat flour
  • 1 tablespoon plus 1 teaspoon coarse salt
  • 2 to 3 cups all-purpose flour
  • Unsalted butter, room temperature, for bowl and pan
  • 1/2 cup old-fashioned rolled oats


  1. In a medium bowl, cover steel-cut oats with the boiling water. Let stand until room temperature. Stir in bulghur wheat and honey; set aside.

  2. Place the warm water in a small bowl. Sprinkle yeast over water. Let stand until foamy, about 5 minutes.

  3. In the bowl of an electric mixer fitted with the dough hook, combine the reserved oat mixture with the yeast mixture, whole-wheat flour, and salt. Add the all-purpose flour until the dough is tacky, but not sticky. Continue kneading about 5 minutes more.

  4. Place dough in a buttered bowl, and cover with buttered plastic wrap directly on the surface. Let rise in a warm place until doubled in bulk, about 90 minutes, or refrigerate overnight.

  5. Turn out dough onto a clean work surface; form into a loaf about 9 inches long. Lightly mist with water; sprinkle with rolled oats. Place in a well-buttered 9-by-5-by-2 1/2-inch loaf pan; let stand until doubled in bulk, about 1 hour.

  6. Preheat oven to 375 degrees. Using a serrated knife, slash top of loaf lengthwise down center. Place immediately in oven. Bake until nicely browned and cooked through, about 1 hour. Remove from pan; let cool on a wire rack.

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