Cracked-Wheat Bread

Let's Cook

1. Step 1.

   Place in a medium bowl: 1 cup (155g) fine bulgur

2. Step 2.

   Pour over it: Boiling water to barely cover

3. Step 3.

   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

4. Step 4.

   Let cool.

5. Step 5.

   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

6. Step 6.

   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.

7. Step 7.

   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.

8. Step 8.

   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.

9. Step 9.

   While the dough rises, preheat the oven to 350°F.

10. Step 10.

    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.