Bulgar Wheat Sourdough Bread

 This is a more European style sourdough - dense and flavor-rich.  It takes a couple days.

European Sourdogh


  • ½ cup Bulgar wheat
  • 2 cup water (90°F-110°F)
  • 1 cup starter
  • 2 cup wheat flour
  • 2 cup bread flour
  • ½ cup oat bran
  • 2 tbsp olive oil
  • ½ tsp salt

First day:

  1. Soak the bulgar wheat in 1 cup of luke warm water for about 20 min in a big bowl.
  2. Add the starter, 1 more cup of luke warm water, and 2 cups wheat flour - stir thoroughly.
  3. Cover with cheese cloth and place somewhere warm.

Second day (8-12 hours later):

  1. Stir in oat bran, salt, and olive oil.
  2. Slowly stir in the bread flour until the dough is too thick for stirring.
  3. Knead the dough on a clean dry surface adding flour as needed until the dough is nice and elastic (this will take around 20 min) - it will spring back if you press your thumb in!
  4. Clean, dry, and oil the big bowl.
  5. Place the dough ball in the oiled bowl and turn it to cover it with oil.
  6. Cover with an oiled plastic bag and let rise in a warm place - dough will double in size.

Second day part 2:

  1. Pre-heat oven to 400° F.
  2. Fill small oven safe dish with a cup of water and place in oven - for a humid baking environment.
  3. Punch down dough.
  4. Knead a bit more and roll into desired loaf form.
  5. Place in loaf pan, on cookie sheet, or on pizza stone.
  6. Bake for around an hour or until the bread is golden brown and sounds hollow when you thump on it.

This sourdough bread is delicious when served warm with butter and honey!  It stays super delicious for only a day on the counter - refrigerated it will last longer.  It is also extremely filling!

I recommend taking the day-old bread and making melba or crostini!



I wish I had me some of that bread right now! I havent had any good bread in 6 months!