Bulgur Bread | A Moist Loaf Made with Cooked Bulgur

Put the bulgur in a bowl, pour boiling water over it, stir, and cover. When it is ready, there should be no free water left, and the grains should feel soft when pressed between your fingers. Any hard grains will remain hard in the bread. Spread the bulgur on a wide plate and let it cool completely.

Pour the cooled bulgur over the dough and fold it in from the edges, distributing it in about 2 minutes. The bulgur will make the dough feel wet; this is right. Do not dry it out by adding flour—the moisture is what keeps the bread soft. Cover the bowl and leave the dough to rise.

Turn the dough out onto a floured counter, fold the edges toward the center to shape a loaf, and place it in a greased loaf pan or on a parchment-lined baking sheet. Cover and leave it for the final rise.

Preheat the oven to 220°C / 430°F and place a pan of water on the lower rack. Score a deep slash across the loaf with a razor blade and bake for 42 minutes. It is ready when the crust is deep golden and the bottom sounds hollow when tapped. Let cool completely on a wire rack.