Cracked Wheat Bread

• 1cup  cracked wheat 
• 1½ boiling water
• 2 tablespoons active dry yeast 
• 1 tablespoon sugar
• 1 cup warm buttermilk
• ¼ cup  molasses
• 4 tablespoons butter, cut into pieces, room temperature
• 2 teaspoons salt
• 1 cup whole wheat flour
• 2½ to 3 cups all purpose flour or bread flour
• 2 tablespoons butter, melted (for brushing loaves)

1. In a bowl, place cracked wheat and pour boiling water over it. Let sit for 1 hour to soften.
2. Next combine the yeast, buttermilk, molasses, sugar, salt and butter in with softened wheat.
3. In a large bowl (I use my mixer with the paddle attachment) mix together the whole wheat flour and half of the all-purpose flour. Stir in the wheat mixture until smooth, about 3 minutes. Add the rest of the flour, ½ cup at a time, until the dough pulls from the side of the bowl and forms a ball.
4. Replace the paddle attachment with the dough hook if using the electric mixer, knead the dough in the mixer for about 3 minutes and turn out the dough and finish kneading by hand, Or if kneading completely by hand, place onto a lightly floured work surface and knead for about 5 minutes until the dough is soft and springy, but still tacky. The dough should spring back when gently poked with your finger.
5. Place dough in a bowl with a tablespoon of soft butter and coat the dough ball with it. Cover the bowl with a kitchen towel. Allow to rise at room temperature for about 1½ hours until doubled in bulk.
6. Gently deflate the dough by just pressing down on it. Form into 4 round loaves or divide in half for two 9 X 5 greased loaf pans. If making rounds place on parchment paper or lightly greased sheet pans. Brush the tops with melted butter and loosely cover with kitchen towel, allow to rise for about 30 minutes. In the meantime, preheat the oven to 350 degrees.
7. Bake loaves in the oven for 35 to 40 minutes. The loaves should be done when tapping them with your finger sounds hollow. Remove bread from the oven and let cool before slicing.