Whole Wheat Bread with Crystallized Ginger

1. 1

   Combine buttermilk, butter and sugar in large bowl.

2. 2

   Sprinkle yeast over.

3. 3

   Let stand until yeast dissolves, about 8 minutes.

4. 4

   Mix in whole wheat flour and salt, then 2 1/2 cups all purpose flour, 1/2 cup at a time.

5. 5

   Stir until soft dough forms.

6. 6

   Continue adding all purpose flour 1/4 cup at a time if dough is very sticky.

7. 7

   Mix in crystallized ginger and bulgur.

8. 8

   Lightly flour work surface with 1/2 cup flour.

9. 9

   Turn dough out onto work surface; knead until smooth and elastic, about 8 minutes.

10. 10

    Butter large bowl; add dough and turn to coat with butter.

11. 11

    Cover bowl with plastic wrap.

12. 12

    Let dough rise in warm draft-free area until almost doubled in volume, about 1 1/2 hours.

13. 13

    Butter 9x5x3-inch loaf pan.

14. 14

    Punch dough down; turn out onto work surface.

15. 15

    Roll dough into cylinder; press into prepared pan.

16. 16

    Cover with damp towel.

17. 17

    Let rise in warm draft-free area until almost doubled in volume, about 40 minutes.

18. 18

    Preheat oven to 375F.

19. 19

    Bake bread until golden, about 35 minutes.

20. 20

    Cool 10 minutes on rack.

21. 21

    Remove from pan; cool.

22. 22

    *Also called cracked wheat, bulgur is available at natural foods stores and supermarkets nationwide.

* Per serving · 4 servings · Values may vary.

No additional tips available.