Whole Wheat Bread


  • 1/4 cup Golden packaged Bulgur or cracked wheat
  • 2-1/3 cups water
  • 2-1/2 cups whole-wheat flour
  • 2 tablespoons wheat germ, toasted
  • 1 teaspoon instant yeast
  • 2 cups bread flour
  • 3 tablespoons vegetable oil
  • 1/4 cup honey
  • 2 teaspoons salt


  1. Boil water. Stir bulgur and boiling water in a bowl. Add the whole-wheat flour, bread flour, wheat germ, salt and yeast in a large bowl; thoroughly stir.
  2. Stir about 2 cups cold water, honey, and oil into the bulgur. Stir briskly. The dough should be moist and sticky. If the mixture appears dry, stir in more cold water gradually. If the dough is too wet, stir in more bread flour to stiffen the mixture.
  3. Add a coat of vegetable oil on top of the dough. Cover with plastic wrap.
  4. Let the dough rise for about 12-16 hours. No refrigeration.
  5. Use a 9-by-5-inch loaf pan; coat with oil. Stir the dough to deflate. Spoon the dough to the pan and lightly coat the top with oil.
  6. Dust the top of the dough with whole-wheat flour.
  7. Cut the loaf down the length with a knife or kitchen shear. Cover with plastic wrap.
  8. Let the dough rise for a second time at room temperature for about one hour. You will know when it is ready when the dough nears the plastic wrap. Remove the plastic wrap to allow further rising. An additional 20 minutes.
  9. Preheat oven to 375 degrees F. Bake the loaf on the low rack; until top is browned. It should take about 50 to 60 minutes. Cover the loaf with foil and continue to bake for 10 to 15 minutes longer.
  10. Enjoy!