Crunchy Cracked Wheat Bread

Ingredients

• 4 cups cracked wheat or bulgur

• 2 (1/4 ounce) packages active dry yeast
• 1 teaspoon sugar
• 1 cup buttermilk, room temperature
• 1/4 cup unsulphured molasses
• 1 tablespoon honey
• 5 tablespoons unsalted butter, softened
• 1 tablespoon kosher salt, plus
• 1/4 teaspoon kosher salt
• 1/4 cup sesame seed
• 1/4 cup unsalted sunflower seeds (plus extra for tops of loaves)
• 2 cups whole wheat flour
• 2 1/2-3 cups all-purpose flour (or bread flour)
• cornmeal, for dusting

Directions

1. 1

   Pour 1 1/2 cups boiling water into a bowl with the cracked wheat and let stand about 45 minutes to soften. Drain and squeeze out the excess water.

2. 2

   Sprinkle yeast and sugar into a bowl with 1/4 cup warm water. Stir to dissolve and let stand until foamy, about 10 minutes.

3. 3

   Mix the buttermilk, molasses, honey, and 4 tablespoons butter in a small bowl.

4. 4

   In a large bowl, combine salt, sesame and sunflower seeds, and whole wheat flour. Add yeast and buttermilk mixtures and stir until smooth. Add drained cracked wheat and stir to combine.

5. 5

   Using a wooden spoon to mix, add all-purpose flour, 1/2 cup at a time. Stir until soft dough forms (you may need to use your hands to blend it well). Turn dough out onto a floured surface and knead until dough is soft and springy, about 7-8 minutes. Add more flour, 1 tablespoons at a time, if needed. The dough will be a little bit sticky.

6. 6

   Place dough in a greased bowl; turn it in the bowl to grease the top. Cover with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour and 15 minutes.

7. 7

   Prepare 2 baking sheets by lightly greasing and sprinkling with a thin layer of cornmeal. Set aside.

8. 8

   Preheat oven to 350°.

9. 9

   Gently punch down dough; turn out onto lightly floured surface; divide into 3 equal portions and shape into 3 round or oval loaves. Place on prepared pans. Melt and cool remaining tablespoons butter and spread over tops of loaves. Sprinkle with a few sunflower seeds. Cover loosely with plastic wrap and let rise 30 minutes.

10. 10

    Bake in preheated oven for 35-45 minutes until brown. Cool on racks and eat warm. Enjoy!