This bread doesn't actually call for stone-ground wheat, but I'm sure the original recipe did. What it does use is bulgur, which is then soaked before hand and then tossed in with regular flour and whole-wheat flour. It's also got some wheat germ in it, so I'm slowly getting rid of my container of that. It's also chock full of honey, molasses, sunflower seeds, and sesame seeds. so there's a lot going on in it. It's got some great color and texture, and the flavor is off the charts. It's really soft, and goes extremely well with some butter on it.
I think this loaf turned out really well, and I was really impressed by it. This is the first time I've used bulgur for anything and I'm a fan so far. You can't really tell it's in the bread, but that's okay. The recipe was a little intimidating but I worked through it. We're almost done with whole-wheat breads! Just a few more to go!
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