1 c. rolled oats
1 c. boiling water
1 c. cool to warm water
1/4 c. dark brown sugar
1/4 c. cooking oil
1/4 c. molasses
5 tsp. yeast
1 to 3 tsp. salt
1 c. cracked wheat
4 to 5 c. unbleached or all-purpose flour
Cracked wheat for coating

In a large bowl, combine the oatmeal and boiling water. Stir until the oats are slightly cooked (softened). To cool the mixture, add 1 cup cool-to-warm water. Test the temperature - the mixture should be warm to the touch, not hot.

Add the brown sugar, oil, molasses, yeast and desired amount of salt (too much salt retards the growth of the yeast) in that order; mix until sugar, yeast and salt are dissolved. Add the cracked wheat and flour; knead well. Cover dough with a towel and let rise in a warm place for 1 to 1 1/2 hours or until doubled in size.

Knead and shape into 2 medium loaves. Roll the loaves in cracked wheat before placing them in greased 9 inch loaf pans. Or, shape dough into 24 to 30 buns, roll each in cracked wheat and place on greased baking sheets. Let the loaves and/or buns rise until a desirable size.

Bake loaves at 350 degrees, 40 to 45 minutes; bake buns 15 to 20 minutes. Makes 2 loaves or 24 to 30 buns.