This recipe makes 8 rolls. It is easiest to use a bread machine, but we've also included instructions if you are going to knead it by hand.
- 1 egg
- 4 Tbsp. medium coarse bulgur
- 1 1/4 cups bread flour
- 1 cup whole wheat flour
- 1/4 cup gluten
- 2 Tbsp. cornmeal
- 2 Tbsp. uncooked quinoa
- 1/4 cup packed brown sugar
- 1 Tbsp. butter or olive oil
- 1 tsp. salt
- 2 tsp. instant dry yeast
- 1/3 cup rolled oats
- 3 Tbsp. pumpkin or sunflower seeds
- 1 Tbsp. black sesame seeds
- 1 Tbsp. white sesame seeds
- 3/4 cup dried cranberries
- If you are using a bread machine: In a measuring cup, add 1 egg and fill with water until it measures 1 1/4 cups. Add egg, water, and bulgar to the bread machine.
If you are kneading by hand: Soak bulgar in 1/4 cup of water for 20 minutes.
- By machine: Add bread flour, wheat flour, gluten, cornmeal, quinoa, brown sugar, butter, salt, and instant yeast to the bread machine. Run the bread machine set to dough cycle. In the last 5 minutes of the kneading phase, add the oats, seeds, and cranberries. Allow the rest of the dough cycle to complete.
By hand: In a measuring cup, add 1 egg and water to make 1 cup and pour it into a bowl. Add the soaked bulgar, bread flour, wheat flour, gluten, cornmeal, quinoa, brown sugar, butter, salt, and instant yeast. On a floured surface, knead the dough for 20 minutes. Add oats, seeds, and cranberries, then knead for another 5 minutes. Place the dough back in the bowl, cover it, and let it rest for 1 hour in the oven at 100°F (38°C).
- Sprinkle cornmeal on a baking stone (or sheet). Divide the dough into 8 pieces and place them on the baking stone. Cover with plastic wrap and keep them in the oven at 100°F (38°C) for 20 minutes.
- Flatten each piece into an oval with a rolling pin, then roll the dough and fold the end down so it will not open. Let the dough rise in the oven at 100°F (38°C) again for 40 minutes.
- Preheat oven to 400°F (200°C) and bake for about 20 minutes. Rotate the baking sheet after 10 minutes to bake the rolls evenly. You may also need to cover the back loaves with aluminum foil so they will not burn.