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This is a nice flavorful bread! The almond is very subtle and is a nice complement to the nutty cracked wheat. The bulgar stayed quite chewy/crunchy even after baking so I might let it soak a bit in the water before adding the other ingredients next time. I made this using a stand mixer, let it rise for an hour in the bowl and an hour in the loaf pan, then baked for 40 minutes at 350. Great hearty bread - thanks for sharing the recipe!

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loof January 09, 2013
Almond Cracked Wheat Bread (Abm)