Oh, this stuff is good. I made a loaf for dinner tonight, alongside baked salmon and vegetables and a big salad. The recipe comes from the Deaf Smith Country Cookbook, which, sadly, is out of print. If you can find a used copy, buy it. In the meantime, try this.
4 c whole wheat flour
1 T active dry yeast
1 t table salt
1 egg, lightly beaten
1/4 c raw honey
2 T olive oil
1 1/2 c hot water or veggie broth
1 large carrot, grated
1/4 c chopped parsley
1 c cooked bulgur, buckwheat, or other grain
Combine flour, yeast, and salt in a large bowl. In a small bowl, combine egg, honey, and oil. Add the egg mixture and hot water or broth to flour mixture, being careful not to scramble the eggs. Combine well with hands or mixer.
Let stand 10 minutes.
Add the vegetables and cooked grain to the dough and combine fully. Form dough into a ball and place in an oiled 2 quart casserole dish. Allow to rise in a warm place for one hour or until almost doubled. Preheat oven to 350.
Bake in casserole dish for 45 minutes to one hour or until done. Cool partially, then turn out onto a plate to cool completely. Delicious with hearty bean stew or just about anything.