Instructions: In large bowl, stir together salt, whole-wheat flour, barley flour and 1 cup bread flour. Stir in yeast. Combine water, honey and olive oil; heat to 120 to 130 degrees, then beat into flour mixture. Add cooked cracked wheat; mix well. Sprinkle bread board heavily with part of the remaining bread flour; knead dough until smooth but still slightly sticky, about 5 minutes, using as much of the bread flour as necessary. Cover; let rest 30 minutes. Shape to fit a buttered 8-inch round cake pan. Cover and let rise in pan until doubled, about 1 hour.

Preheat oven to 400 degrees.

Use a sharp knife or razor blade to slash top of risen loaf. Bake 10 minutes. Reduce oven to 350 degrees; bake 30 minutes more, or until loaf sounds hollow when tapped (about 180 degrees internal temperature).

Yield: 1 loaf, about 1 1/2 pounds.

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