Bulgur bread Calories

Bulgur bread contains bulgur added to the dough; whole-wheat bread is made with whole-wheat flour. A bulgur loaf may still use refined flour, so the name alone does not mean it is whole-wheat.

To make bulgur bread, soften the bulgur as your recipe directs, then mix it with flour, yeast, water and salt. Drain excess water and let the dough rise before baking; too much moisture can make the loaf heavy.

Bulgur does not always need to be fully cooked before going into bulgur bread dough. Many recipes soften it with hot water or cook it first; follow the recipe’s method and cool and drain the bulgur before mixing it in.

Bulgur bread can turn out dense if the bulgur is too wet, the dough is too stiff, or the yeast does not rise properly. Drain softened bulgur well, avoid adding too much flour, and give the dough time to rise.

Store bulgur bread in a bread box or sealed bag at room temperature once it has cooled. Trapping steam while the loaf is still warm can make it damp. Freeze what you will not use within a few days.

Yes, bulgur bread freezes well. Slice it first and seal the slices in a freezer-safe bag so you can take out only what you need. Thaw slices at room temperature or warm them straight from frozen.

Yes, you can make bulgur bread in a bread machine if its recipe and cycle suit a loaf with added grains. Soften and drain the bulgur first, and add it when the machine’s instructions call for mix-ins.

Yes, bulgur bread works for sandwiches, especially with fillings that complement its hearty texture, such as hummus, cheese, or roasted vegetables. Let a freshly baked loaf cool before slicing so the crumb holds together.

Bulgur bread can contribute fiber to a meal, and its bulgur gives the loaf a hearty texture. Recipes differ in the flour and salt they use, so pair it with vegetables and a protein source for a more balanced meal.