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Ingredients:
1/2 Cup(s) Uncooked bulgur wheat
1 Cup(s) Boiling water
2 Package(s) Dry yeast
1 1/2 Cup(s) Warm water (110~)
1/3 Cup(s) Nonfat dry milk
1/3 Cup(s) Buckwheat honey, plus
1 Tablespoon(s) Buckwheat honey, divided
2 Tablespoon(s) Dark molasses
1 1/2 Teaspoon(s) Dark molasses (treacle)
4 1/2 Cup(s) Whole wheat flour, divided
1 Cup(s) Bread flour
Directions: Combine bulgur wheat and boiling water in a large bowl and let stand 30 minutes. Dissolve yeast in 1 1/2 cups warm water. Add milk powder, 1/3 cup honey, oil and salt; let stand 5 minutes. Add to bulgur mixture; stir well. Add 2 cups whole wheat flour and bread flour; beat at high speed of electric mixer 5 minutes. Cover and let rest 15 minutes. Stir in 2 cups whole wheat flour to form a moderately stiff dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining whole wheat flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top of dough. Cover dough, and let rise in a warm place (85~), free from drafts, 45 minutes or until doubled in bulk. Punch dough down and knead lightly 4 or 5 times. Divide dough in half, shaping each portion into a ball. Roll 1 portion into a 14x7 inch rectangle. Roll up dough, starting at short edge, pressing firmly to eliminate bubbles; pinch edges and ends to seal. Place dough, seam side down, in a loafpan coated with cooking spray. Repeat with remaining dough. Cover dough and let rise in a warm place 35 minutes or until doubled in bulk. Uncover dough. Bake at 375~ 35 minutes or until loaves sound hollow. Posted on Genie by: G.STURN [Bethie]
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