2 c. whole wheat flour
1/2 c. cornmeal
1/4 c. wheat germ
2 pkg. dry yeast
1/2 tsp. baking soda
2 1/4 c. nonfat buttermilk
1/4 c. honey
2 tbsp. butter
1/2 tsp. salt
1 c. bulgur wheat, divided
2 1/4 c. all-purpose flour
1 tbsp. all-purpose flour
Vegetable cooking spray
2 tbsp. water

Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, honey, butter and salt in a saucepan, cook over medium heat until very warm (120-130 degrees). Add liquid mixture to flour mixture; beat at low speed of an electric mixer until well blended. Beat an additional 3 minutes at high speed. Stir in 3/4 cup plus 2 tablespoons bulgur and 2 1/4 cups all-purpose flour to make a soft dough.

Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface and knead until smooth and elastic (about 8-10 minutes). Place in a large bowl that has been coating with cooking spray, turning to grease top. Cover and let rise in a warm place free from drafts for 1 hour and 15 minutes or until doubled in bulk.

Punch dough down; divide into 2 equal portions. Roll each portion into a 15 x 8 1/2 inch rectangle. Roll up dough jellyroll fashion, starting with narrow end; pinch seam and end to seal. Place loaves, seam side down, in two 8 1/2 x 4 1/2 x 23 inch loaf pans that have been coated with cooking spray. Brush loaves with water; sprinkle remaining 2 tablespoons bulgur evenly over loaves.

Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 375 degrees for 35 minutes or until loaves sound hollow when tapped. Remove from pans and let cool completely on wire racks.