thanks jerry ulett for calling our attention to the martha stewart living
magazine recipe for whole grain oat bread. it is truly a wonderful bread.
for those who are interested, i made a few adjustments: i soaked the bulgur
along with the steel-cut oats as they were a bit too hard for my taste when
adding them only at the end of the soaking. i replaced the active dry yeast
with 2 teaspoons of instant yeast, adding it directly to the flour by
whisking it in before adding the salt so it wouldn't come into direct
contact with it. also, i needed only 2 cups (308 grams) of all purpose, not
3 cups (my 1-1/2 cups whole-wheat flour weighed 216 grams). and instead of
1-1/2 cups of old fashioned rolled oats only about 3 tablespoons were
needed for the outside of the shaped loaf. (i'll admit to also adding my
usual left over unfed starter--38 grams, just to give it extra flavor and
longer shelf-life but it still would have been wonderful without it. i used
an 8 cup capacity bread pan, 9 1/2 x 5 inches).
best,
rose
p.s. my sprouted wheat recipe is now on the hemispheres website:
<http://www.hemispheresmagazine.com/>. Click on cyber bar and it's on the top.