1 c. lukewarm water
Salt, divided as below
1 tsp. sugar
2 pkgs. dry yeast
1/3 c. butter
1 c. buttermilk
3 c. cold water
1/3 c. molasses
1/3 c. honey
1 c. wheat germ
1/2 c. rye flour
1 c. cracked wheat
2 1/2 c. whole wheat flour
White flour, as needed

Combine 1 cup lukewarm water, 1/8 teaspoon salt, 1 teaspoon sugar and 2 packages of dry yeast; let stand in warm bowl for 10 to 15 minutes.

In large kettle, melt 1/3 cup butter, add 1 cup buttermilk and bring to a boil. Add 3 cups cold water, 1/3 cup molasses, 1/3 cup honey and 2 tablespoons salt.

To the yeast mixture, add 1 cup wheat germ, 1/2 cup rye flour, 1 cup cracked wheat, and 2 1/2 cups whole wheat flour.

Mix all ingredients together and keep adding white flour, kneading until it is no longer sticky. Let it stand about 1 1/2 hours, or until doubled in size. Knead, divide into four loaves, and shape in pans and let stand until double. Bake 1/2 hour at 375 degrees or until crisp (sounds hollow when rapped on top). After removing from oven, melt small amount of butter on top.

HINT: For a soft texture, knead a second time, before shaping into pans.