Instructions: Makes 2 large or 3 small round loaves

In a large bowl, combine the water, yeast, honey, oil, and cracked wheat and allow to proof about 5 to 10 minutes, or until the yeast is light and bubbly. Add the salt, whole wheat and white flours, and stir to combine.

Dump the dough out onto a well-floured surface and begin to knead, adding enough flour to make a nice soft dough. Knead about 10 to 15 minutes, sprinkling with more flour as necessary, or until the dough is smooth and elastic. You may want to use more flour depending on the dryness of the cracked wheat and the flours, as well as the general humidity.

Mix the seeds together and sprinkle them over the dough, reserving a few tablespoons to sprinkle over the loaves before baking. Then knead the seeds into the dough. Turn the dough into a greased bowl, cover with a dish towel, and set it in a warm place. Allow the dough to rise until double in bulk, about 1 hour. Punch the dough down. Let it rest for 5 minutes. Divide the dough and shape it into 2 large or 3 small round loaves, and place them on lightly greased baking sheets. Let rise 25 to 30 minutes. Brush the loaves with a beaten egg and sprinkle on any remaining seeds. Bake the loaves in a preheated 375 F oven for approximately 30 to 40 minutes, or until the loaves are nicely browned and sound hollow when tapped. Remove the loaves from the oven and cool on wire racks.

NOTES : Cafe Latte is a bustling cafeteria and bakery tucked into one of St. Pauls oldest neighborhoods, not far from the wide, elm-lined Summit Avenue where F. Scott Fitzgerald grew up. Here, in this renovated Victorian storefront, Cafe Latte owners Linda and Peter Quinn mill their own wheat, rye, and cornmeal for daily bread specials. Dakota Bread is Cafe Lattes best seller, and patrons often call a week in advance to reserve loaves. It is a light, nutty bread studded with sunflower and pumpkin seeds from North Dakota.

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