1 1/2 c. cracked wheat
2 c. boiling water
3 tbsp. vegetable oil
2 tbsp. honey
1 tbsp. salt
2 env. dry yeast
2/3 c. warm water (110-115 degrees)
4 c. (about) whole wheat flour (preferably stone ground)
1/2 c. wheat germ
1/3 c. bran flakes
1/3 c. quick cooking oats

Place cracked wheat in large bowl. Add 2 cups boiling water, oil, honey, and salt. Stir to blend. Let cool to lukewarm. Sprinkle yeast over 2/3 cup warm water in small bowl, stir to dissolve. Let stand 5 minutes. Stir into cracked wheat mixture. Mix in 3 cups whole wheat flour, 1/2 cup at a time. Mix in wheat germ, bran flakes and oats. Cover and let stand in warm draft- free area until doubled in volume, about 1 1/2 hours. Punch dough down. Mix in enough remaining whole wheat flour to form slightly sticky dough. Knead dough on floured surface until smooth and elastic, adding more whole wheat flour if sticky, about 10 minutes.

Grease 2 loaf pans. Divide dough in half. Form each piece into loaf and place in each pan. Cover and let rise in warm draft free area until almost doubled in volume, about 1 hour. Preheat oven to 350 degrees. Bake loaves until brown and sound hollow when tapped on bottom, about 45 minutes. Invert onto racks and cool.