Ingredients
- 1/2 cup cracked wheat or bulgur wheat
- 3/4 cup boiling water
- 1 1/4 cups warm water (100°F to 110°F)
- 2 1/2 teaspoons rapid-rise yeast
- 1 1/2 cups stoneground whole wheat flour
- (such as Bob's Red Mill Whole Wheat Flour)
- 2 tablespoons honey
- 1 1/4 teaspoons salt
- 1 to 2 cups, or as required, white bread flour
- Cracked wheat, cornmeal, and bran, for dusting counter
Preparation
Step 1
In a medium bowl, cover cracked wheat with boiling water and let stand 20 minutes.
In a mixer bowl, hand-whisk warm water and yeast together and let stand 2 to 3 minutes to dissolve yeast.
Add whole wheat flour, honey, salt, and soaked bulgur and mix well.
Add most of the white bread flour and then knead with dough hook on lowest speed of mixer, adding more white flour as required to make a soft dough, kneading on low speed 6 to 8 minutes.
Remove dough hook, spray dough with nonstick cooking spray, and cover bowl with plastic wrap. Let the dough rise until almost doubled, 45 to 60 minutes.
Gently deflate and roll to shape into large ball on a work surface generously dusted with cracked wheat, cornmeal, and bran.
Preheat oven to 375°F. Shape into a ball (you can also bake it as a 9- x 5-inch loaf). Place on a parchment paper-lined baking sheet, spray lightly with nonstick cooking spray, and cover loosely with plastic wrap.
Bake until done, 35 to 45 minutes