Everyday Whole-Wheat Bread

• 1/4 cup bulgur or cracked wheat (see Tip)
• 1/3 cup boiling water
• 2-1/2 cups plus 1 tablespoon whole-wheat flour, divided
• 1-3/4 cups unbleached bread flour (see Note), plus more as needed
• 2 tablespoons toasted wheat germ (optional)
• 1-3/4 teaspoons table salt
• 3/4 teaspoon instant, quick-rising or bread-machine yeast
• 1-3/4 cups ice water (see Tip), plus more as needed
• 1/4 cup clover honey or other mild honey
• 3 tablespoons corn oil, canola oil or other flavorless vegetable oil

Preparation

1. Mix dough: Stir bulgur (or cracked wheat) and boiling water in a medium bowl. Thoroughly stir 2-1/2 cups whole-wheat flour, 1-3/4 cups bread flour, wheat germ (if using), salt and yeast in a 4-quart (or larger) bowl.
2. Thoroughly stir 1-3/4 cups ice water, honey and oil into the bulgur. Vigorously stir the wet ingredients into the dry ingredients, scraping down the sides and mixing just until the dough is thoroughly blended.
3. The dough should be moist and a bit sticky, but fairly stiff. If the mixture is too dry, stir in just enough additional ice water to blend the ingredients, but don't overmoisten.
4. If the dough is too wet, stir in just enough bread flour to stiffen it slightly. Lightly coat the top with oil. Cover the bowl with plastic wrap.
5. First rise: Let the dough rise at room temperature (about 70