This recipe was clipped from a newspaper, date unknown. I’ve typed the recipe below and included a scanned copy.

Cracked Wheat Bread

One cup cracked wheat
One and one-half cups water
One cup milk
Two tbsps. sugar
Two tbsps. butter
Two tsps. salt
Two cups whole wheat flour
One pkg. active dry yeast
One-half cup warm water
Two and one-half cups all-purpose flour
Oil

Spoon all purpose flour into dry measuring cup; level. Do not scoop and it’s not necessary to sift.

Combine cracked wheat and water in saucepan. Bring to boil. Remove from heat. Stir in milk, sugar, butter and salt; cool to lukewarm. Dissolve yeast in one-half cup water; add to milk mixture.

Put whole wheat flour in large bowl. Add liquid mixture and beat until smooth, about two minutes on medium speed of electric mixer or 300 strokes by hand. Add one cup all-purpose flour; beat one minute on medium speed or 150 strokes by hand. Stir in more all-purpose flour to make a moderately stiff dough.

Turn onto lightly floured surface and knead 10 to 12 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place (80 to 85 degrees) until doubled, about 1 1/2 hours.

Punch down. Divide dough in thirds; shape into balls. Let rest 10 minutes. On greased baking sheets roll each ball into 1/2-inch thick circle. Brush with oil. Let rise in warm place until doubled, about 45 minutes.

Bake in preheated 400 degree oven 12 to 15 minutes, or (…RecipeCurio Note: Article is clipped off here).