The Whole Earth Cracked Wheat Bread
rec.food.recipes/Anne Edgell/1999

Here is the bread I bake most often, but I do use a KitchenAid for mixing and kneading, finishing by hand.

2 2/3 cup water
1 1/2 cup cracked wheat
1/3 cup plus 1 tsp. honey
1 tsp. salt
2 tbsp. oil
2 cakes yeast
2 1/2 cup gluten and or/unbleached flour
3 cup whole wheat flour

Pour 2 cups boiling water over the cracked wheat. Add the honey reserving 1 teaspoon for later, salt and oil. Cool.

Dissolve the yeast in 2/3 cup warm water and add the 1 teaspoon honey. Combine with the cooled cracked wheat mixture.

Add the flour and mix thoroughly. Place in a buttered bowl and cover, let rise for 1 hour.

Punch down and let rise for another 30 minutes.

Punch down and turn out on a floured board. Knead well. Shape into 2 loaves and place in loaf pans.

Bake at 350 until golden brown. Check after 30-40 minutes. Check for doneness by tapping on bottom of loaf, if it sounds hollow, it's done. If not, bake for an additional 5-10 minutes.