1 pkg. dry yeast
2 c. warm water (110 degrees)
2 tbsp. granulated sugar
2 tsp. salt
4 c. sifted white flour
1/2 c. hot water
1/2 c. brown sugar
3 tbsp. shortening
3 c. whole wheat flour
1 c. whole wheat berry

Soften yeast in 2 cups water. Add granulated sugar, salt and white flour. Beat mixture until smooth. Keep mixture in warm place (82 degrees) until it is light and bubbly (about 1 hour).

Combine 1/2 cup water, brown sugar and shortening; stir, cool, and add to flour mixture. Add whole wheat flour and cracked wheat. Mix until smooth.

Crack wheat in blender. Blend on high speed until berries resemble coarse cornmeal.

Turn dough onto lightly floured surface. Knead smooth, about 10 minutes. Place in greased bowl. Turn over to grease surface. Cover and let rise in warm place until double.

Knead down dough. Cut in thirds. Shape each third to form a ball. Cover and let rest about 10 minutes. Roll flat, breaking bubbles in surface. Now begin to roll dough sealing after each roll with heel of hand. (Dough should now be in an oblong roll.)

Seal the ends of the loaves with the side of your hand. Fold the ends under the loaf. Place loaves in three lightly greased (small) loaf pans. Cover and let double in size. Bake at 375 degrees for 50 minutes.