Ingredients

• 1.25 cups warm water
• 0.5 cups cracked wheat
• 1 , .25 ounce
• 0.33 cups warm water , 110 degrees F/45 degrees C
• 2 tablespoons butter , softened
• 1 tablespoon salt
• 2 tablespoons molasses
• 2 tablespoons honey
• 1 cup milk
• 1 cup whole wheat flour
• 4 cups all-purpose flour

Instructions

1. 1 In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in 1/3 cup of warm water. Let stand until creamy, about 10 minutes.
2. 2 Pour cracked wheat mixture into a large bowl. Stir in butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour, and 2 cups of all-purpose flour; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition.
3. 3 When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate dough and turn it out onto a lightly floured surface. Divide dough into two equal pieces and form into loaves. Place loaves into two lightly greased 9x5-inch loaf pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven, 30 to 35 minutes, or until loaves sound hollow when tapped on top and bottom. Cool on racks.

Nutrition per serving