3/4 c. water
1/2 c. bulgar wheat
2 & 1/4 - 2 & 1/2 c. unbleached flour
2 TBS brown sugar
1 package active dry yeast
1 c. water heated to 120-130 degrees
1/4 c. canola oil
1 c. whole wheat flour
2 tsp water
Grease baking sheet.
Bring 3/4 c. water to boil in small saucepan; remove from heat & imediately stir in bulgar wheat. Let stand 20-25 minutes until all water is absorbed.
In large bowl, combine 1 c. unbleached flour, brown sugar, yeast and 1 c. heated water. Stir by hand until moistened. Beat (a bit more "oomph" than stir) for 3 minutes. Stir in bulgar mixture, whole wheat flour & additional 1 c. unbleached flour to form a stiff dough.
On floured surface, knead in 1/4 - 1/2 c. unbleached flour until dough is elastic, about 5 minutes. Place in greased bowl, punch down & flip greased side up. Cover loosely with greased plasitc wrap & cloth towel. Let rise in warm place until light & doubled in size, about 45 minutes.
Punch down dough several times to remove all air bubbles. Shape into round loaf. Place on greased cookie sheet. Cover and let rise in warm place until light and almost doubled in size, about 30 minutes.
Preheat oven to 375.
Uncover dough. With a very sharp knife, cut a 1/2 inch deep X across the top of the loaf. Bake at 375 for 25-35 minutes or until light golden brown. Remove from cookie sheet to wire rack to cool.