Step 1

In a bowl, place cracked wheat or bulgur in a bowl and pour boiling water over it. Let sit for 1 hour to soften.

Step 2

In a small bowl, place water, yeast and a pinch of sugar. The water temperature is important. If it is too hot then the yeast will die and if it is too cold then the yeast will not activate well, if at all. I used a thermometer at first and now I can tell by feel. Allow to stand for 7 to 10 minutes. The yeast is alive if bubbles start to emerge which will build up to a foam covering the surface of the mixture. This process is called proofing the yeast.

Step 3

Combine the buttermilk, molasses, honey and butter in a bowl and set aside.

Step 4

In a large bowl (I use my mixer with the paddle attachment) mix together the whole wheat flour, salt and sesame seeds. Stir in the milk mixture and stir until smooth, about 3 minutes. Strain the cracked wheat and add to the flour mixture until combined. Add the flour ½ cup at a time until the dough pulls from the side of the bowl and forms a ball. Replace the paddle attachment with the dough hook if using the electric mixer.

Step 5

My method is to knead the dough in the mixer for about 3 minutes and turn out the dough and finish kneading by hand but you can knead the dough in a stand mixer for 4 to 5 minutes until a springy soft ball is formed.

Step 6

Or if kneading completely by hand, place onto a floured board or work surface, adding a tablespoon of flour as needed to keep from sticking. Knead for about 5 minutes until the dough is soft and springy, but still tacky. The dough should spring back when gently poked with your finger.

Step 7

Place in a bowl with a tablespoon of light olive oil or safflower oil and coat the dough ball with it. Cover the bowl loosely with plastic wrap or a slightly damp kitchen towel. Allow to rise at room temperature for about 1½ hours until doubled in bulk.

Step 8

Gently deflate the dough by just pressing down on it. Form into 3 round loaves or divide in half for two 9 X 5 greased loaf pans. If making rounds place on parchment paper or lightly greased sheet pans. Brush the tops with melted butter and loosely cover with plastic wrap. The second rising, also called proofing, should take about 30 minutes. In the meantime, preheat the oven to 350 degrees.

Step 9

Place the loaves into the oven for 35 to 40 minutes. The loaves should be done when tapping them your finger sounds hollow. Remove bread from the oven and place on bakers wracks to cool. If making loaves, remove from the pans and cool on racks.