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

Combine bulgur and boiling water, and let stand 15 minutes.

Combine bulgur mixture, whole wheat flour and next 5 ingredients in a large bowl; stir well.

Combine 2 cups very warm water and next 4 ingredients; add to bulgur mixture. Beat at high speed of an electric mixer 4 minutes.

Stir in 3 cups all purpose 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 all purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place in a large bowl coated with vegetable cooking spray, turning to coat top. Cover dough and let rise in a warm place, 85 degrees, free from drafts, 1 hour or until doubled in bulk.

Punch dough down; cover and let rest 10 minutes. Roll to a 1/2" thickness. Cut into 36 (2") squares and place 1" apart on baking sheets. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.

Uncover dough. Bake at 350 degrees for 20 minutes or until lightly browned. Yield: 3 dozen (about 109 calories).