1/2 c. cracked wheat
1/4 c. honey
3 tsp. salt
1/4 c. molasses (opt.)
1 3/4 c. warm water
1 c. boiling water
3 tbsp. shortening
1/3 c. dry milk powder
2 pkgs. dry yeast
4-5 c. flour

Add cracked wheat to boiling water; turn off heat. Let stand for 1 minute. Add honey, shortening, salt, milk powder and molasses. Cool to lukewarm. Add yeast to warm water; let stand until foamy. Combine the two mixtures; add the whole wheat flour and 1 cup white flour. Beat vigorously. Add enough flour to make a stiff dough. Knead until smooth and elastic. Form into a ball; place in an oiled bowl; turn dough so oiled surface is on top. Cover with waxed paper and towel; let rise in a warm place about 1 hour or until double in bulk. Punch down and let rise again.

Turn dough out on a floured cloth. Cut in half; form 2 loaves and place in greased loaf pans. Let rise until doubled. Bake 30 to 40 minutes at 400 degrees. Brush top with butter when warm. Cool on rack. Yield: 2 loaves.