This recipe produces a dense loaf with a rough texture. It makes a nice sandwich bread. For a lighter loaf, use part white flour.

Makes 2 loaves.

INGREDIENTS

• 2 cups boiling water
• 3/4 cup cracked wheat
• 1/2 cup honey
• 1/2 cup warm water
• 2 tablespoons active dry yeast
• 1 tablespoon salt
• 1/4 cup vegetable oil or melted butter
• 1/2 cup wheat germ
• 4 1/2 to 5 cups whole wheat flour

INSTRUCTIONS

1. Pour boiling water over cracked wheat and honey. Stir. Let sit until at room temperature.
2. Dissolve yeast in warm water. Add yeast, salt, oil or melted butter, and wheat germ to cracked wheat and stir to combine. Add 2 cups flour to make a wet, spongy mixture. Let sit for 15 minutes.
3. Add the rest of the flour, 1 cup at a time, stirring after each addition until dough is workable. Turn out onto a floured surface, and knead 3 to 5 minutes until dough is smooth and elastic.
4. Put dough in an oiled bowl. Cover and let rise in a warm place until doubled, approximately 1 hour. Punch down dough and cover again, letting it rise a second time for 45 minutes to 1 hour.
5. Divide dough into 2 equal pieces. Shape into loaves and put in 2 buttered loaf pans. Cover loaves and let rise a third time, until doubled, for about 30 minutes.
6. Preheat oven to 350°. Bake loaves for 45 to 50 minutes.
7. Turn loaves out of pans and tap on the bottom. Bread should sound hollow, not dense. If bread is not done, put loaf back into pan and bake a little longer. When bread is done, place on a rack to cool.