Lately I've been baking delcious bread by the almost no-knead method, using bulgur wheat instead of whole-wheat flour. Bulgur adds nutrients and fibre, and the bread stays fresh longer. I've used coarse and medium bulgur wheat - the fine grind doesn't add much character - and firik (a.k.a. frekeh, freekeh and farik), which is green wheat, parched or roasted, then dried. Firik adds a light smoky taste, and a hint of sourness. I buy it at a Turkish grocery store, but any middle-eastern grocery store should have it.