Swedish Nut Bread

In a bowl of a stand mixer equipped with a dough hook, dissolve yeast in lukewarm water. Stir in brown sugar until dissolved. Let stand for 15 minutes, until it begins to foam.

Meanwhile, cook bulgar in boiling water, stirring frequently until water is absorbed and bulgar has softened (about 10–12 minutes).

Into the yeast mixture, whisk in beaten egg, salt, cooked bulgar, melted butter, and walnut oil, until well combined.

Place the bowl on its stand. With the mixer on low speed, add flour ½ cup at a time, incorporating it
fully before adding the next ½ cup. After you’ve added 2 cups of flour, stir in chopped walnuts. Continue adding remaining flour, using only enough to create an elastic dough. This process should
take about 8 minutes.

Remove dough from the bowl and knead by hand for a few minutes until dough is a smooth ball. (If you don’t have a stand mixer, this whole process could be done by hand.)

Butter a large bowl and roll the dough to coat all sides thoroughly. Cover with plastic wrap, and let rise in a warm place for 1 hour or until dough has doubled in bulk. Punc dough down, cover it again, and let rise for about 35 minutes or until doubled.

Butter two 8½ x 5-inch baking pans. Remove dough to a very lightly floured surface and cut in
half. Flatten each half into a rectangle about the size of the pans. Fold half of the rectangle toward the
center, then fold over the other half, as if folding a letter. Press the folds together and roll over so that the
seam side is down. Fit each piece into the pans. If the dough is too long for the pans, fold the ends under,
as well. Loosely cover and let rise for 30 minutes, until nearly doubled in bulk.

Set a rack in the middle of the oven and preheat to 375°F. Brush the top of each loaf with melted butter
and once again halfway through the baking process. Bake loaves for 30–35 minutes, until golden brown and loaves sound hollow when tapped on the bottom. Remove loaves to a rack. Brush all over the loaves with melted butter and wrap each loaf in paper towels to keep the crust soft.

When cooled, slice bread. To serve, spread generously with cream cheese, placing sliced stuffed olives
decoratively on each slice.