Nutrition per serving may change if servings are adjusted.
2 cups water
⅓ cup cracked wheat
2 tablespoons cooking oil
2 tablespoons molasses
1 package active dry yeast
1 cup rolled oats
¼ cup nonfat dry milk powder
¼ cup oat bran or toasted wheat germ
1 teaspoon salt
1½ cups whole wheat flour
1½ to 2 cups all-purpose flour
1 tablespoon rolled oats
In a small saucepan, bring the 2 cups water to boiling; add cracked wheat. Reduce heat. Cover and simmer for 5 minutes. Remove from heat; transfer mixture to a large bowl. Stir in oil and molasses. Cool to lukewarm (105°F to 115°F). Stir in yeast until dissolved. Add the 1 cup rolled oats, the dry milk powder, oat bran or wheat germ, and salt.
Using a wooden spoon, stir in the whole wheat flour; stir in as much of the all-purpose flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour).
Punch down dough; cover and let rest for 10 minutes. Meanwhile, grease a baking sheet or line with parchment paper; Shape dough into an 8-inch round loaf; place on baking sheet. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).
Preheat oven to 375°F. Make 3 diagonal shallow slits across the top of the loaf. Brush lightly with water; sprinkle with the 1 tablespoon rolled oats.
Bake for 30 to 35 minutes or until loaf sounds hollow when tapped.