2 pkg. dry yeast
1/2 c. very warm water
2 c. buttermilk
2 tbsp. shortening
1/4 c. honey
1 tbsp. salt
1/2 tsp. baking soda
3 1/2 c. whole wheat flour
1 c. cracked wheat
2 1/4 c. sifted flour

Dissolve yeast in water; stir in 1 teaspoon honey. Let stand until doubled. Heat buttermilk with shortening, remaining honey and salt in small saucepan just to lukewarm; combine with yeast mixture in a large bowl. Stir in baking soda, whole wheat flour and cracked wheat until smooth; beat in enough of the all purpose flour to make a soft dough.

Knead on lightly floured surface about 10 minutes. Place in buttered bowl, let rise (covered) 1 hour or until doubled. Punch down, knead briefly, invert bowl over dough and let rest 10 minutes. Divide dough in half and knead each piece a few times; shape into 2 loaves. Place in 2 buttered loaf pans, let rise until double, about 45 minutes. Bake at 375 degrees for 35 minutes.