CRACKED-WHEAT BREAD
Two 9 × 5-inch loaves
Place in a medium bowl:
- 1 cup (155g) fine bulgur
Pour over it:
- Boiling water to barely cover
Let sit, covered, for 10 minutes to soften. If all the water is not absorbed, drain off any excess. Stir in:
- 1 cup (235g) milk
- 3 tablespoons sugar (35g) or honey (65g)
- 2 tablespoons vegetable oil (25g) or butter (30g), melted
- 1 tablespoon (20g) molasses
- 1 tablespoon salt
Let cool.
Meanwhile, combine in a large bowl or a stand mixer fitted with the paddle attachment and mix well:
- 4 cups (500g) all-purpose flour
- 2 cups (260g) whole wheat flour
- 2 envelopes (1 ½ tablespoons) active dry yeast
Add the bulgur mixture to the flour mixture and stir just until the dough comes together. Cover and let the dough rest for 20 minutes.
If using a mixer, remove the paddle and attach the dough hook. Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.
Grease two 9 × 5-inch loaf pans. Divide the dough in half and shape into loaves for pan-baking. Place in the pans, loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 45 minutes.
While the dough rises, preheat the oven to 350°F.
Bake until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 205°F, 35 to 40 minutes. Immediately turn the loaves out of the pans onto a wire rack to cool completely.