1/2 c. cracked wheat
1 1/2 c. boiling water
1 pkg. yeast
1/3 c. warm water
1/4 c. butter
1 1/2 tsp. salt
2 tbsp. honey
1 c. milk
2 c. whole wheat flour
3 c. bread flour
2 tbsp. molasses

Cook cracked wheat in boiling water for 10 minutes or until water is absorbed. Dissolve yeast in water. Stir butter, molasses, honey, salt and milk into cracked wheat. When batter is lukewarm, add yeast. Stir in flours. Knead 10 to 12 minutes or until smooth and elastic. Cover and let rise until doubled. Punch down, shape into two loaves and place in bread pans. Smear top with melted or soft butter. Let rise 30 to 40 minutes or until almost doubled. Bake at 350 degrees for 30 to 40 minutes. Cool on racks (cover for soft crust).

NOTES: May use whole grain wheat but increase water and cooking time. May use cracked oats, rolled oats, or a combination. Reduce water and increase grain. Do not cook rolled oats, just pour boiling water over them.