4 c. white flour
2 c. whole wheat flour
1 c. bulgur wheat grain
2 tsp. salt
2 tsp. dried yeast (1 pkg.)
1 tsp. sugar
2 1/4 c. 110 degree water, divided
1 tbsp. vegetable

Blend the yeast and sugar with 1 cup 110 degree water and set aside to froth. In large mixing bowl, blend flours, bulgur wheat and salt. Mix yeast liquid and flour, then add to remaining water and add to flour mix. Blend well. Turn out onto floured surface and knead for 10 minutes until firm and elastic. Round up the dough and place in oiled bowl. Cover with Saran Wrap and place in warm place until double in size, 1 to 2 hours.

Knock back the dough, shape into loaves and place on greased baking sheet. Sprinkle with water then with sesame or poppy seeds then bake at 450 degrees for 30 minutes or until loaves are light brown and sound almost hollow when thumped.