1 pkg. dry yeast
1/2 c. warm water
1/8 tsp. ginger
1 tbsp. honey
2 tbsp. honey
1 (13 oz.) can evaporated milk
1 tsp. salt
2 tbsp. vegetable oil
2 1/2 c. white flour
1 1/4 c. whole wheat flour
1/2 c. wheat germ
1/4 c. cracked wheat

Combine yeast, ginger, 1 tablespoon honey in warm water. Let stand until foamy, about 20 minutes. Stir in 2 tablespoons honey, evaporated milk, salt, and vegetable oil. Combine flours, wheat germ, and cracked wheat. Add flours, one cup at a time, beating after each. Spoon batter into two well-greased 1 pound coffee cans. Cover with greased lids. Let rise in warm place until lids pop up, about 1 1/2 hours. Bake uncovered at 350 degrees about 45 minutes. Cool 10 minutes. Turn out on wire rack. Cool upright.