WHOLE WHEAT BREAD WITH CRYSTALLIZED GINGER

Whole Wheat Bread with Crystallized Ginger image

Provided by Priscilla Unger

Yield Makes 1 loaf

Number Of Ingredients 9

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1 1/2 cups warm buttermilk (105°F to 115°F)
1/4 cup (1/2 stick) unsalted butter, melted, cooled
3 tablespoons sugar
1 envelope dry yeast
3/4 cup whole wheat flour
1 1/2 teaspoons salt
3 cups (or more) unbleached all purpose flour
1/4 cup chopped crystallized ginger
3 tablespoons bulgur*

Steps:

Combine buttermilk, butter and sugar in large bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 8 minutes. Mix in whole wheat flour and salt, then 2 1/2 cups all purpose flour, 1/2 cup at a time. Stir until soft dough forms. Continue adding all purpose flour 1/4 cup at a time if dough is very sticky. Mix in crystallized ginger and bulgur. Lightly flour work surface with 1/2 cup flour. Turn dough out onto work surface; knead until smooth and elastic, about 8 minutes.
Butter large bowl; add dough and turn to coat with butter. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 1/2 hours. Butter 9x5x3-inch loaf pan. Punch dough down; turn out onto work surface. Roll dough into cylinder; press into prepared pan. Cover with damp towel. Let rise in warm draft-free area until almost doubled in volume, about 40 minutes.
Preheat oven to 375°F. Bake bread until golden, about 35 minutes. Cool 10 minutes on rack. Remove from pan; cool.
*Also called cracked wheat, bulgur is available at natural foods stores and supermarkets nationwide.