Mom's Bread Recipe

Ingredients

1 / 2 cup bulgur

2-1/2 cups flour

1 package active dry yeast

1-1/4 cups milk

1 / 4 cup honey

1 / 4 cup butter

1 teaspoon salt

1 egg

1-1/4 to 1-3/4 cups whole wheat flour

1 / 2 cup oatmeal

1 / 2 cup wheat flakes cereal

1 / 2 cup toasted wheat germ

1 egg white

wheat cereal flakes, coarsely chopped

Direntions

1. Place bulgur in a small bowl. Add boiling water to cover. Let stand 15 minutes, drain well. Meanwhile, in a large bowl combine 2 cups all purpose flour and yeast, set aside. Milk in a saucepan over medium heat, honey, butter and salt until warm (120 degrees F to 130 degrees F) and butter almost. Add milk mixture to flour mixture. Add egg. Beat with electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. With a wooden spoon, stir in the bulgur, the remaining all-purpose flour 1 cup whole wheat flour, oats, corn flakes and wheat germ.

2. Turn dough onto lightly floured surface. Mix enough remaining flour to wheat until the dough is quite stiff, smooth and elastic (a total of 6 to 8 minutes). Form dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in warm place until double in size (about 1 hour).

3. Punch dough down. Place the dough on a lightly floured surface, divide in half. Cover and let stand 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pan. Form dough into two loaves and place in prepared pans. In a bowl, combine egg white and 1 tablespoon water. Brush tops of bread, egg mixture and sprinkle with chopped coarse. Cover and let rise in a warm place until nearly double (approx. 30 minutes).

4. Preheat oven to 375 degrees F. Bake 30 minutes or until loaves sound hollow when lightly in favor. If desired, cover the tops of the bread with foil the last 10 minutes of cooking to prevent overbrowning. Remove from pans, cool grills. For 2 loaves.