Instructions: Makes 2 to 3 loaves.

Cracked wheat, milled from wheat berries that have been broken apart by a coarse grindstone, is high in protein, phosphorus, potassium, calcium, iron, thiamine, riboflavin, and niacin. In this recipe the cracked wheat adds a nutty flavor and texture to a wholesome loaf of bread.

In a large bowl, mix together the boiling water, cracked wheat, and honey to soften the wheat; let cool, then add the warm water. The entire mixture should be "baby bottle" temperature (105 to 115 F). Stir in the yeast and let this stand about 5 minutes, or until the surface becomes foamy. Add the white flour and beat 100 strokes. Let this rest 45 minutes, then stir it down and add the salt and enough whole wheat flour to make a stiff dough. It should clean the bowl as you stir.

Turn the dough onto a lightly floured board and knead about 10 minutes, adding as much flour as necessary to keep the dough from sticking. When the dough is smooth and elastic, place it in a lightly greased bowl. Cover it with a towel and allow to rise until double in bulk, about 1 hour. Punch the dough down, cover it, and again allow it to rise until doubled, about 1 hour.

Punch the dough down once again. Turn it onto a lightly floured board and knead it several turns. Shape it into 2 or 3 oblong loaves and place them seam side down on a lightly greased baking sheet. Allow these to rise about minutes.

Make diagonal slashes using a sharp knife on top of the loaves. Bake the loaves in a preheated 350F oven for 35 minutes, or until they sound hollow when tapped. Remove the loaves from the oven and cool on a wire rack.

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