This recipe is for a 9-inch or 1 - 1 1/2 lb. loaf pan.
- 1 1/4 cup (290 cc) mixture of 1 egg plus water
- 1/6 cup (30 g) medium coarse bulgar
- 2 1/3 cup (315 g) bread flour
- 1/2 cup (80 g) whole wheat flour
- 1/3 cup (40 g) rolled oats
- 2 tbsp. corn meal
- 1/4 cup (50 g) dark brown sugar, packed
- 1 1/4 tsp. salt
- 1 1/4 tsp. instant dry yeast
- 1 cup (90 g) walnuts, chopped coarsely
- Put egg, water and bulgar into the bread machine first, in the order to let the water soak into the bulgar.
Then add the rest of the ingredients except for the walnuts.
- If you have a choice, choose the dough setting on the bread machine which kneads
longer and lets it rise longer. I use the Zojirushi BBCCX20 Home Bakery Supreme Bread Machine
with the "basic dough" setting.
- When there are 5 minutes left during the kneading period, add the walnuts.
- After the bread machine is done kneading the dough, let the dough rise for 1 hour and 20 minutes, punching
the dough twice during the rising period. To "punch" the dough, take the dough out, fold it and put it back
in the bread machine.
- Divide the dough into 3 pieces. Shape each piece into a ball and cover with a wet towel or plastic wrap and
let it rest in a warm oven at 85-90°F (30-32°C) for 20 minutes.
- On a lightly floured surface, use a rolling pin to flatten a ball of dough into a rectangle. Fold the long sides
of the dough towards the center, as pictured below:
- Roll the dough into a cylinder, as pictured below. Place it in a 9-inch loaf pan lined with parchment paper
and repeat with the other two pieces of dough.
- Let the dough rise at 85-90°F (30-32°C) for 45-50 minutes or until the dough is 1 inch higher than
the loaf pan edge.
- Bake at 450°F (230°C) for the first 7 minutes and drop the temperature to 400°F (200°C) and
bake 23 minutes longer. If the bread looks like it is going to get burnt, cover the top with aluminum foil.