1 c. whole wheat flour, preferably stone ground
2 c. unbleached white flour
1/4 c. cracked wheat kernels (available in the natural foods section of most grocery stores)
3 tbsp. vegetable oil
2 tbsp. sugar
1 1/2 tsp. salt
1 pkg. active dry yeast
1 c. lukewarm water (110 to 115 degrees)

In a large bowl, mix the flours, cracked wheat kernels, yeast, sugar, salt and vegetable oil. Slowly add the warm water until a soft dough forms. If you are using a food processor, add the kernels just before you begin to pour in the water so that the processor leaves as many kernels whole as possible. If the dough is too sticky, add more flour; too dry, just add a bit more water. When the dough is easy to handle, turn out onto a well floured surface and knead until soft and elastic.

Shape into a ball and place in a greased bowl. Rotate once to coat both sides. Cover and let rise in a warm place until doubled in size, about one hour. Then turn it out onto a floured surface and punch down. To shape the loaf, roll dough out to a 14x7 inch rectangle. Roll up tightly starting at the small end, sealing both the ends and bottom well. Place seam side down, in a well greased 9x5 inch loaf pan. Cover and let rise in a warm place until doubled, about 1 hour. Uncover carefully and bake in preheated 350 degree oven about 30 to 40 minutes or until golden brown. Remove and cool on a cake rack. Tip: Homemade breads will slice evenly if you cut them from the side instead of the top.