1/4 c. bulgur, uncooked
1 1/2 c. whole wheat flour
1/2 c. regular oats, uncooked
2 pkgs. dry yeast
2 c. very warm water (120 to 130 degrees)
1/4 c. honey
3 tbsp. vegetable oil
1/4 c. boiling water
3/4 c. all purpose flour
1/4 c. toasted wheat germ
1 tsp. salt
2/3 c. instant non fat dry milk
2 tbsp. sugar
3 3/4 c. all purpose flour, divided

Combine bulgur and boiling water. Let stand 15 minutes. Combine bulgur mixture, whole wheat flour, 3/4 cup all purpose flour, oats, wheat germ, yeast and salt in large bowl, stir well.

Combine 2 cups very warm water, milk powder, honey, sugar and oil; add to bulgur mixture. Beat at high speed of electric mixer 4 minutes.

Stir in 3 cups flour to form a moderately stiff dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place in a large bowl that has been greased or coated with vegetable cooking spray, turning to coat top. Cover dough and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.

Punch down dough; cover and let rest 10 minutes. Roll out and cut into 2 inch squares, and place 1 inch apart on baking sheets. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Uncover and bake at 350 degrees for 20 minutes or until lightly browned. Makes approximately 3 dozen.