Cook the cracked wheat in the boiling water about 10 minutes,
stirring occasionally to prevent sticking until all the water is
absorbed.
Dissolve the yeast in the 1/3 cup lukewarm water in a large mixing
bowl and let proof.
Stir the butter, salt, molasses, honey, and milk into the cooked
cracked wheat. Cool to lukewarm, then add to the yeast mixture.
With a large spoon or with one hand, start stirring in the flours, 1
cup at a time.
When the dough is stiff enough to work, turn out onto a floured
board and knead a good 10 to 12 minutes, working in a little of the
remaining flour as necessary. When smooth and elastic, shape into a
ball and put in a buttered bowl, turning to coat with butter. Cover,
place in a warm, draft-free spot, and let rise until doubled in bulk,
about 1 1/2 hours.
Punch down and shape into two loaves. Put in well-buttered 9 x 5 x
3-inch loaf pans, cover, and let rise again until doubled in bulk, or
until the dough reaches the tops of the pans.
Bake in a preheated 375 degree oven 30 to 35 minutes, or until the
loaves sound hollow when tapped on top and bottom. Cool on racks.