The Bulgar Bugle

Ingredients:

• Whole wheat flour — freshly ground is best
• 1 cup water
• 1 cup yogurt
• 1 tablespoon instant yeast
• 1/4 cup brown sugar
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/3 cup oil

Mix the liquid ingredients, add the yeast.  Combine thoroughly.  Add one cup flour, mix thoroughly. I use a mixer for the first few cups.  add the salt.  Continue adding flour and using the mixer until you can’t use the mixer anymore.  Continue to add flour until the dough is where you want it.  I like the dough of whole wheat breads to be a little sticky.  Knead for 5-10 minutes.  Because I like a sticky/tacky dough, I coat it with a little oil before I start kneading.  Usually it gets more sticky as I go along, so I sprinkle it with a little flour, but the end product remains just a bit sticky.  I know this is hard to convey in words, but just experiment.

Let rise for 2 hours, pat the dough so it deflates a bit, then let it rise for another hour.  Then roll out into rolls (about the size of a golf ball) and place separated by about 1/2 inch on a baking pan.  Bake at 425 degrees F for 12 minutes or so until nicely done.