In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer 6 to 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, brown sugar, honey, milk, yeast mixture, whole wheat flour and 1 cup of the white flour; stir well to combine. Stir in the remaining flour 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with saran wrap and let rise until doubled, about 1 hour.
Divide dough and shape into 2 loaves. Place in greased 9x5 loaf pans. Cover with a damp cloth and let rise until doubled, about 40 minutes. Bake in a preheated 375 degree oven for about 30-35 minutes or until the loaves sound hollow when tapped. Cool on racks.
Good as buns as well.
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