Cracked Wheat Bread

1. In a saucepan, cook the cracked wheat in the boiling water about 10 minutes, stirring occasionally to prevent sticking until all the water is absorbed.
2. Dissolve the yeast in the 1/3 cup lukewarm water in a large mixing bowl and let it stand for about 5 minutes.
3. Stir the butter, salt, molasses, honey, and milk into the cooked cracked wheat.
4. Cool the cracked wheat mixture 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.
5. 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. Alternatively, you may use a stand mixer with dough hook attachment at this point.
6. When the dough is smooth and elastic, shape into a ball and put in a buttered bowl, turning to coat with butter. Cover with plastic wrap, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours.
7. Punch down and shape into two loaves.
8. Put in well-buttered 9-by-5-by-3-inch loaf pans, cover, and let rise again until doubled in bulk, or until the dough reaches the tops of the pans.
9. Bake in a preheated 375 F oven for 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.

Makes 2 loaves, about 24 slices