Crunchy Cracked Wheat Bread - cracked wheat

Method

• Pour 1 1/2 cups boiling water into a bowl with the cracked wheat and let stand about 45 minutes to soften.
• Drain and squeeze out the excess water.
• Sprinkle yeast and sugar into a bowl with 1/4 cup warm water.
• Stir to dissolve and let stand until foamy, about 10 minutes.
• Mix the buttermilk, molasses, honey, and 4 tablespoons butter in a small bowl.
• In a large bowl, combine salt, sesame and sunflower seeds, and whole wheat flour.
• Add yeast and buttermilk mixtures and stir until smooth.
• Add drained cracked wheat and stir to combine.
• Using a wooden spoon to mix, add all-purpose flour, 1/2 cup at a time.
• Stir until soft dough forms (you may need to use your hands to blend it well).
• Turn dough out onto a floured surface and knead until dough is soft and springy, about 7-8 minutes.
• Add more flour, 1 tablespoons at a time, if needed.
• The dough will be a little bit sticky.
• Place dough in a greased bowl; turn it in the bowl to grease the top.
• Cover with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour and 15 minutes.
• Prepare 2 baking sheets by lightly greasing and sprinkling with a thin layer of cornmeal.
• Set aside.
• Preheat oven to 350.
• Gently punch down dough; turn out onto lightly floured surface; divide into 3 equal portions and shape into 3 round or oval loaves.
• Place on prepared pans.
• Melt and cool remaining tablespoons butter and spread over tops of loaves.
• Sprinkle with a few sunflower seeds.
• Cover loosely with plastic wrap and let rise 30 minutes.
• Bake in preheated oven for 35-45 minutes until brown.
• Cool on racks and eat warm.
• Enjoy!