Mix together bulgur, molasses, honey, salt, shortening, 2 cups whole wheat flour, and yeast. Add warm water and mix thoroughly. Add other cup of whole wheat flour, cornmeal, and oatmeal. Mix well. Add enough white flour to make a stiff dough. Knead well. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place (80°F to 85°F), free from draft, until doubled in bulk (about 1 hour). Punch dough down. Let rise a second time (about 45 minutes). Push dough down; divide in half. Shape into loaves. Place in 8½- x 4½- x 2½-inch loaf pans. Let rise until doubled (about 1 hour). Bake at 375°F for 45 to 55 minutes. Provided by American White Wheat Producers Association
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