In a small saucepan, bring 1 1/4 cups of water to a boil. Stir in 1 cup of the cracked wheat and simmer for 5 to 10 minutes; let cool to lukewarm.
Note: A short simmer will give you a bit crunchier texture of cracked wheat in your bread – we like that!
In a small bowl, dissolve the yeast in 1/2 cup of warm water + 1 teaspoon sugar.
Let stand until the yeast rises up, gets foamy and creamy looking. This will take about 10 minutes.
Pour the cracked wheat mixture into a large bowl. Stir in the butter, oil, salt, molasses, honey, milk and the yeast mixture.
Add the whole wheat flour and 2 cups of the bread flour 1 cup at a time, beating well after each addition.
Note: You can do this in a mixer, or by hand. I used a KitchenAid and added 1 1/2 cups extra wheat flour. Add additional whole wheat flour 1/4 to 1/2 cup at a time, just until the dough pulls away from the sides of the bowl. Continue mixing until the dough is smooth and elastic but not stiff! My grandmother used to say: The dough should feel a bit like a soft earlobe when you pinch it!
Lightly butter or oil a large bowl and place the dough in the bowl and turn to coat with oil.
Cover with a lid or warm damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Punch down (deflate) the dough and divide the dough into two equal pieces and form into loaves.
Place the loaves into two lightly greased 9×5 inch loaf pans.
Cover the loaves with a warm damp cloth and let rise until doubled in size. This will take about 40 minutes.
Preheat the oven to 375 degrees F ( 190 degrees C).
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.
Additional Whole Wheat flour might be needed. I added 1 1/2 cups extra flour to this recipe when using my KitchenAid Mixer.