Cook the cracked wheat in the boiling water about 10 minutes,
stirring occasionally to prevent sticking until all the water
is absorbed. Dissolve the yeast in the 1/3 cup lukewarm water
in a large mixing bowl and let proof. Stir the butter, salt, molasses,
honey, and milk into the cooked cracked wheat. Cool to lukewarm,
then add to the yeast mixture. With a large spoon or with one
hand, start stirring in the flours, 1 cup at a time.
dough is stiff enough to work, turn out on a floured board and
knead a good 10 to 12 minutes, working in a little of the remaining
flour as necessary. When smooth and elastic, shape into a ball
and put in a buttered bowl, turning to coat with butter. Cover,
place in a warm, draft-free spot, and let rise until doubled in
bulk, about 1 1/2 hours.
Punch down and shape into two loaves.
Put in well-buttered 9 x 5 x 3-inch loaf pans, cover, and let
rise again until doubled in bulk, or until the dough reaches the
tops of the pans.
Bake in a preheated 375 degree oven 30 to 35
minutes, or until the loaves sound hollow when tapped on top and
bottom. Cool on racks.
Adapted from "Beard on Bread" by James Beard.
Makes 2 loaves, about 24 slices
Calories per slice: 138
Fat per slice: 2.4g