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1
Combine the bulgur, oats, salt with 1 1/2 cups of boiling water in a medium bowl. Cover the bowl with foil and let it stand for 30-45 minutes until the water is absorbed and the mixture is no longer hot.
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2
Meanwhile, in the bowl of a stand mixer, combine 1/2 cup warm water with the yeast and a bit of honey. Let it sit for a few minutes and then stir in the whole wheat flour. Let the mixture rest for 30-45 minutes or so, while the grains cool.
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3
Once the grains are cool and the flour mixture has proofed for about 30-45 minutes, add the grains to the flour.
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4
Mix till combined. Add the honey, oil, and 3 cups of white flour and use the dough hook to mix for about five minutes, adding flour as needed until the dough is smooth and no longer sticking to the bowl.
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5
Place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover and let it rise in a warm place for about two hours or until doubled in size. Punch the dough down and divide it in half. Use a rolling pin or the palms of your hands to flatten each half into a rough oval shape about 8 inches wide in the center. Then, just roll the oval up jelly-roll style (lengthwise) and place each one, seam sides down, in a 9-inch loaf pan coated with cooking spray.
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6
Let the loaves rise for about an hour longer.
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7
About 15 minutes before baking time, preheat the oven to 350*. Bake the loaves for about 45 minutes, till they are golden and sound kind of hollow when you tap them. Cool the loaves on wire racks (this is important; they will get soggy if you let them cool in the pans) for at least 1/2 hour before serving. You can also wrap the loaves well in foil after they have cooled thoroughly and freeze for up to a month.
