1/2 c. fine cracked wheat
1 1/2 c. boiling water
1 pack active dry yeast
1/2 c. warm water (100-115 degrees)
1/4 c. softened butter or shortening
1 tbsp. salt
2 tbsp. molasses
2 tbsp. honey
1 c. milk
1 1/2 c. whole wheat flour
3 1/2 c. all-purpose flour

Preheat oven to 375 degrees for 30-35 minutes. Cook cracked wheat in boiling water 10 minutes, stirring occasionally until water is absorbed. Dissolve yeast in 1/3 cup warm water. Stir butter, salt, molasses, honey and milk into cracked wheat, let cool. Add to yeast mixture. Start to stir in flour. When dough is stiff, turn out onto floured board and knead 10-12 minutes, working in as much flour as necessary.

When smooth and elastic shape into ball and put in oiled bowl. Turn to coat. Cover and let rise 30 minutes. Punch down and shape into 2 loaves. Put in well buttered pans, cover and let rise 30 minutes until doubled. Bake at 350 degrees for 30-50 minutes until golden brown.