1 cup of lukewarm water 2 packages of active dry yeast 1 teaspoon of honey 5 to 6 cups of whole wheat flour 1 cup of raw bulgur or cracked wheat 1 cup of boiling water 1/4 cup of butter 1/4 cup of molasses 1/2 cup of golden seedless raisins
Pour the water in a small bowl. Dissolve the yeast in the water, add honey, and let it stand for 5 minutes. Beat in half the flour, cover, and let rise for 30 to 60 minutes. In a large bowl combine the remaining ingredients, except for the remaining flour and let stand 30 minutes uncovered and 30 minutes covered. Add risen sponge to bulgur wheat mixture and stir in remaining flour until dough is smooth. Knead, adding flour as necessary, to make an elastic dough. Cover and let rise until double in bulk, about 1 to 1/14 hours. Divide dough in 2, form into loaves, and place in greased loaf pans. Let rise for another hour, covered, until double in bulk. Bake in preheated 375ºF. oven for 30 - 40 minutes. Makes 2 loaves
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