Whole Wheat Bulgar Bread

• 1 c. bulgar (reconstituted)
• 2 Tbsp. molasses
• 2 Tbsp. honey
• 1 Tbsp. salt
• 1/4 c. shortening
• 3 c. whole wheat flour
• 2 pkg. dry yeast
• 2 1/4 c. warm water (130~)
• 1 c. oatmeal
• 3 to 4 c. enriched all-purpose flour
• 1 c. cornmeal

1. Mix together bulgar, molasses, honey, salt, shortening, 2 cups whole wheat flour and yeast.
2. Add warm water and mix thoroughly. Add other cup whole wheat flour, cornmeal and oatmeal.
3. Mix well. Add enough flour to make a stiff dough.
4. Place in a greased bowl, turning to grease top.
5. Cover, let rise in warm place (80u0b0 to 85u0b0), free from draft, until doubled in bulk, about 1 hour.
6. Punch dough down.
7. Let dough rise a second time, about 45 minutes.
8. Punch dough down, divide in halves and shape into loaves.
9. Place in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
10. Bake at 375u0b0 for 45 to 55 minutes.

bulgar, molasses, honey, salt, shortening, whole wheat flour, yeast, warm water, oatmeal, flour, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227233 (may not work)