Adapted from The Bread Bible" by Beth Hensperger
Ingredients for the "Sponge"
1 Tbs (or 1 package/7g) Active dry yeast
2 Tbs Light brown sugar
2/3 Cup Bulgur, fine or medium grind
2 1/4 Cups (540ml/g) Tepid water (<50 p="">50>
2 Cups (255g) Unbleached all-purpose flour or bread flour
Ingredients for the "Dough":
1 1/4 Cups (131g) Regular rolled oats
1/4 Cup (37.5g) Wheat bran (I used Oat bran)
1/4 Cup (60g) Light brown sugar (I use half the amount)
3 Tbsp Sunflower oil
1 Tbs Fine sea salt
3 (382.5g) to 3 1/2 Cups (446g) Unbleached all-purpose flour or bread flour
Method for the "Sponge"
In a large bowl pour in the water.
Sprinkle the yeast, 2 Tbs of brown sugar, and bulgur wheat over the surface and let stand for 5 minutes.
Add 2 cups of flour and beat hard until well moistened and creamy, about 2 minutes.
Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour.
Method for the "Dough" and the "Baking"
To the bowl with the sponge, add the oats, bran, brown sugar, oil and salt.
Beat hard for about 1 minute.
Add flour 1/2 a cup at a time, until the dough pulls away from the sides of the bowl and switch to a wooden spoon when needed.
Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 4 minutes, dusting with flour as needed to prevent sticking. Place the dough in a greased deep container or large bowl and turn once to coat, then cover with plastic wrap.
Let rise at room temperature until doubled in size, about 1 1/2 to 2 hours.
Gently deflate the dough. Turn the dough out onto a floured work surface. Grease or parchment-line a baking sheet or grease three 20x10cm (8x4-inch) loaf pans.
Divide the dough into 3 equal portions or into 20-24 little portions and shape into loaves or rolls.
Cover loosely with a towel and let rise until doubled, about 45 min. Twenty minutes before baking, preheat the oven to 190° C (375° F), then, with the help of a serrated knife, slash the 3 big loaves no more than 0.6cm (1/4 inch) deep. the rolls don't have to be slashed.
Bake for about 35 to 40 minutes.
If making loaves, let cool in pans 5 min and then remove and cool on a baking rack. Otherwise, just let the rolls cool on the baking rack.