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Bulghur-wheat loaf

1 cup of bulghur wheat
1 cup of boiling water (for bulghur wheat)
2 cups of whole-meal flour
2 teaspoons of salt
2 tablespoons of yeast
1 cup of cold water
1 tablespoon of golden syrup
1 cup of boiling water (for yeast)
1 egg
some herbs and spices
3 cups of high-grade flour

Combine bulghur wheat and boiling water. Set aside for 20 minutes.

Put whole-meal flour, salt, and yeast in a bowl and stir together. Add cold water and golden syrup, immediately followed by boiling water. Stir to a smooth paste and stand for 2 to 3 minutes.

Mix in the egg, herbs and spices, bulghur wheat, and high-grade flour, adding the last cup of flour until you have a very thick batter which is not quite as stiff as dough. Mix for 3 to 4 minutes. Cover and put in a warm place for 15 minutes.

Stir well and pour into a large greased loaf tin. Put in a warm place until the dough doubles in volume. Bake at 200°C for 35 minutes. The loaf should sound hollow when tapped on the bottom. If loaf is browning too quickly, cover with foil.