Ingredients

1/4 cup cracked wheat or bulgur

3/4 cup boiling water

1 cup warm water (105-115 degrees)

1 teaspoon yeast

2 teaspoon honey

1 cup cool water

1 cup whole-wheat flour

1-1/2 cup bread flour

1 teaspoon salt

Approximately 2 cups all-purpose flour

1 egg & 1 teaspoon water - thoroughly mix in separate bowl

Pour water over wheat. Let sit at least 1/2 hour.

In a mixing bowl or electric stand mixer, combine warm water, yeast and honey. Let sit until bubbly (approximately 10 minutes). Add cool water, whole-wheat flour and bread flour. Mix until smooth. Loosely cover with plastic wrap and let sit for 4-8 hours. May have to be deflated. Add cracked wheat, salt and enough all purpose flour to make a sticky dough that still barely holds its shape. Turn onto floured surface and knead, adding enough flour to keep from sticking, until elastic. Cover and let rest for 1/2 hour.

Form into desired shapes and place on greased baking sheets. Let rise until double in size. Preheat oven to 450 degrees. Cut diagonal slices on top. Brush with egg-water mixture. Bake 10 minutes, then turn oven to 400 degrees. Bake approximately 20 more minutes or until golden brown and hollow-sounding when tapped.

• Buckhorn Inn B&B on VirtualCities.com
• Buckhorn Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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