Everyday Whole-Wheat Bread
To make ahead: Wrap airtight and keep at room temperature for up to 3 days or freeze for up to 2 months.
Note: Milled from high-protein wheats, bread flour develops strong gluten, resulting in well-risen loaves. It helps give breads with a high percentage of whole grains better structure and a lighter texture. Find it near other flours in most supermarkets.
Tips: Bulgur is parboiled cracked whole wheat. Cracked wheat is, literally, cracked whole wheat berries. Find either near other whole grains or bread-baking supplies in supermarkets or natural-foods stores. (You can use whole wheat berries that have been chopped in a blender or coffee mill in place of the bulgur or cracked wheat.)
To prepare “ice water” for this recipe, add a heaping cup of ice cubes to cold water and stir for about 30 seconds before measuring out the water.
You can turn your microwave into a warm, moist environment to help accelerate the second rise of the bread dough. Begin by microwaving 1/2 cup water in a 1-cup glass measure just to boiling. Set the water in one corner of the microwave, place the pan of dough on the other side of the turned-off microwave and close the door. The dough will double in size in 45 minutes to 11/2 hours.
2 starch, 1/2 fat