Instructions:
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.
When the
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.
Makes 2 loaves.
Adapted from "Beard on Bread" by James Beard.
