Bulgar Bread

I've been bragging about my new bread recipe for a little while. It is the only homemade bread I've made that Ryan will eagerly eat for regular sandwiches.

2/3 c. medium bulgar (aka cracked wheat)
1 1/3 c. apple juice
2 1/2 c. whole wheat flour
2 1/4 t. yeast
1 c. warm water
2 eggs
2 1/2 c. bread or all-purpose flour
1/4 oil
2-4 T. water
4 t. salt

1. Combine the bulgar and the apple juice in a saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce heat to low and cook, stirring occasionally, until the bulgar is tender and the juice is absorbed, about 10 minutes. Remove from heat and set aside.

2. In a mixer bowl, stir together the whole wheat flour and the yeast. Add the warm water and eggs.

3. If using a stand mixer, beat on medium speed with the paddle attachment for 4 minutes. Scrape the bowl and beater. Cover tightly with plastic wrap (I don't; I just use my Bosch cover or a towel) and let rise at room temperature until the sponge doubles in volume, about 1 hour.
If making the dough by hand, beat the egg mixture vigorously with a wooden until the dough is thick and ropey, 3 to 4 minutes. Cover and let rise until doubled, about 1 hour.

4. If using a stand mixer, add the bulgar, bread flour, oil, 2 T. water, and the salt to the sponge. Attach the dough hook and knead on low speed about 8 minutes, until the dough cleans the sides of the bowl and is moist, elastic, and only slightly sticky. If the dough is too dry, knead in some or all of the remaining 2 T. water. If the dough is too wet, knead in a small amount of flour.
If making the dough by hand, add the bulgar, 2 c. of flour, oil, 4 T. water, and the salt to the sponge and beat with a wooden spoon to make a thick, moist dough. Sprinkle most of the remaining 1/2 c. flour on your work surface, scrape the dough onto it, and dust with the rest of the flour. Knead the dough for 8 to 10 minutes, folding it over itself and pushing it away from you in a rhythmic motion, until it is smooth, elastic, and only slightly sticky. Add a small amount of additional flour if necessary.

5. Lightly oil a 6-qt bowl, or coast with cooking spray. Scrape the dough into the bowl, turning to coat all over (I just leave it in the mixer bowl where I mixed it.) Pick up the dough and work between your hands to form a smooth ball. Return the dough to the bowl, cover tightly with plastic wrap, and let rise until almost tripled in volume, 1 to 1 1/2 hours (it will almost fill the bowl).

6. Butter or grease two 8 1/2 x 4 1/2 x 2 3/4 inch loaf pans, or coat with cooking spray; set aside. Turn the dough out onto a lightly floured work surface and pat it gently to remove any air bubbles. Divide the dough in half, and shape each piece into a loaf. Place the loaves in the pans. Cover loosely with lightly oiled (or sprayed) plastic wrap and set aside at room temperature until the centers have risen 1 1/2 to 2 inches above the rims of the pans, about 1 hour.

7. About 30 minutes before the loaves are ready to bake, adjust an oven rack to the lower third position and preheat the oven to 375.

8. Remove the plastic wrap from the loaves and place in the oven, leaving a few inches between the pans. Bake for 35 to 45 minutes, until the loaves are well browned and sound hollow when you remove them from the pans and rap their bottoms; they will not rise much. Cool completely on wire rack (or towel), 3 to 4 hours, then wrap airtight. This bread freezes well for up to 3 weeks.

From Baking in America by Greg Patent, pp. 72–73.