Preparation / Directions:
Makes two 8-inch loaves
Put the cracked wheat into a medium-size iron skillet and toast, stirring a little at first, then constantly, for about 5 minutes until the kernels begin to darken a little and you can smell the wheat cooking; don't let it get dark brown. Remove from the heat and cool.
In a large bowl dissolve the yeast in 1/2 cup of the warm water. Stir in the dry milk, honey, and remaining water. Beat in the egg and the salt and soft butter. Add the whole wheat flour, stirring, and then, cup by cup, the white flour until the dough begins to get stiff.
Turn the dough out onto a floured working surface and let rest while you clean out the bowl and butter it. Knead the dough, adding more flour as necessary, for 7-8 minutes until it loses its tackiness and feels resilient and relatively smooth. Place it in the buttered bowl, cover with plastic wrap, and let rise until double in volume - about 1 1/2 hours. If you want, put it in the refrigerator overnight; this is a dough that develops even more flavor with a slow, cool rising.
Turn the dough out, punch it down, and form into two 8-inch loaves. Place in buttered loaf pans, cover lightly with a towel, and let rise again until almost double in volume - 45 minutes to over an hour depending on how cold the dough is.
Bake in a preheated 375 F oven for 45 minutes. Halfway through the baking, brush the tops with milk. Let the loaves cool on rack
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