Whole Wheat Bread

I think I've developed a decent whole wheat bread without making it too heavy. I eat this toasted every morning with peanut butter.

• Ready In: 4 hrs
• Yields: 2 Loaves

Ingredients

• 1 1⁄2 cups water
• 4 1⁄2 cups  bob's red mill bulgur  cracked wheat
• 5  cups whole wheat flour
• 3⁄4 cup ground flax seeds
• 1  tablespoon  unsweetened cocoa powder
• 1  tablespoon salt
• 1  tablespoon white sugar
• 1  tablespoon active dry yeast
• 12  ounces  warm lager beer (or Water)
• 2  tablespoons honey
• 1  tablespoon molasses
• 1  egg white
• 2  tablespoons water
•  olive oil, for bowl and pans

Directions

1. Bring Water to a boil and pour over the Bulgur Wheat in a small bowl. Set aside for 45 minutes.
2. Meanwhile, in a Stand Mixer Bowl, add the remainding dry ingredients.
3. Add the Honey and Molasses to the Lager and stir to mix.
4. Add the Bulgur Wheat mixture and the Lager mixture to the dry ingredients.
5. With the Dough Hook in place, set the Stand Mixer on low speed and mix for five minutes, or until all ingredients are mixed well.
6. Let rest for five minutes.
7. Mix for twenty minutes more. Dough will be rather stickey. Don't add too much flour or the bread will come out too heavy.
8. Remove dough from bowl. Using a little whole wheat flour so dough doesn't stick to your hands, shape dough into a ball.
9. Place in a large, oiled bowl, turn dough over, cover bowl, and allow to rise in a warm place until doubled in size (about one hour).
10. Preheat oven to 375 Degrees.
11. Divide dough into two pieces, shape into oblong loaves, and place in two oiled bread pans. Cover and allow to rise until doubled in size (about one hour).
12. With a sharp knife, slash each loaf the long way.
13. Mix Egg White and Water well and brush the tops of the loaves.
14. Get those puppies in the oven. Bake for 40 minutes. Remove from pans, and bake on oven racks for about five minutes.