Cracked Wheat Bread

Makes 2 large loaves

¼ cup warm water (about 105°F)

1 tsp sugar

2 ¼ tsp active dry yeast (1 envelope)

1 ¼ cups milk or buttermilk

1 ½ cups hot water

¼ cup dark, unsulphured molasses or honey

3 tbsp vegetable oil

2 tsp salt

1 cup fine or medium bulgur or cracked wheat

2 cups whole-wheat flour

2 to 3 cups white flour

Combine ¼ cup warm water, yeast and sugar and set aside for about 10 minutes to proof. Oil a dough trough or bowl for rising.
In a mixing bowl, combine hot water and milk. Measure oil into ¼ cup measure and add oil and salt to bowl. Then, measure molasses in oily measure and add to bowl.
Add the yeast and the bulgur to the bowl and begin mixing.
Add the whole wheat flour, then the white flour, mixing continuously. Add flour until the dough pulls away from the side of the bowl and is fairly dry to the touch.
Turn out on lightly floured surface and knead for about 5 minutes until smooth, or, continue to mix in the mixer until smooth.
Place dough in oiled dough trough or bowl, turn it once to coat the dough, cover with a damp towel and allow to rise for 1 ½ hours or until doubled in bulk.
Punch down the dough, turn it out and divide into 2 loaves. Set the loaves in oiled 8 x 4 inch bread pans. Cover again and allow to rise until the dough reaches the top of the pan, about 40 minutes

Preheat oven to 375°F.

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