Cracked Wheat Bread with Cranberries and Walnuts

My father-in-law, Jim Blaha, is a master breadmaker. He makes all sorts of breads but his forte is cracked wheat bread. While I was visiting the Blaha's during Thanksgiving he made this bread but it had cranberries and walnuts in it. The bread was hearty and really good. All you need for breakfast is a warm slice of this bread with butter. The following recipe is not exactly the one he makes but it's pretty close. Jim bakes his breads in the cob oven my brother-in-law, Michael, built for him. If you don't have a cob oven (which 99.99999% of Americans don't) a regular oven will do.

INGREDIENTS

• 1/2 cup cracked wheat
• 1-1/2 cup boiling water
• 1 pkg dry yeast
• 1/3 cup warm water
• 1/4 cup shortening
• 1-1/2 tsp salt
• 2 tbsp molasses
• 2 tbsp honey
• 3/4 cup dried cranberries
• 1/2 chopped walnuts
• 1 cup warm water
• 1 cup whole wheat flour
• 4 cups all-purpose flour

DIRECTIONS

1. Cook cracked wheat in the 1-1/2 cup boiling water for 10 minutes until all the water is absorbed.
2. In a small glass bowl, dissolve yeast in 1/3 cup of warm water and let proof.
3. In another bowl, stir together shortening, salt, molasses, honey, cranberries, walnuts and the rest of the water and add to cracked wheat.
4. Stir in the flours a little at a time. When the dough is stiff, turn out onto a floured board and knead for 10 minutes, use extra flour if necessary.
5. Shape into a ball, place in oiled bowl, cover and let rise until it's doubled.
6. Punch down and shape into 2 loaves. Let rise again until they double.
7. Bake at 375 degrees F for 30 to 35 minutes. Cool on racks.