|Compressed yeast cake||1|
|Milk||212 Milliliter (1 3/8 Cups, Lukewarm, Mixed With Water)|
|Water||213 Milliliter (1 3/8 Cups, Lukewarm)|
|Melted butter||1 Tablespoon|
|Whole wheat flour||800 Gram (8 Cups)|
|Cracked wheat||125 Gram (3/4 Cup)|
Crumble the yeast into a small bowl and mash in the sugar.
Add 2 tablespoons of the lukewarm liquid and blend them together until smooth.
Set aside in a warm, draft-free place for 15 minutes or until the yeast is puffed up and frothy.
Mix the remaining liquid with the malt and butter, and set aside.
Put the flour into a large mixing bowl and mix in the cracked wheat and salt.
Make a well in the center of the mixture and pour in the yeast mixture and the malt mixture.
Stir the liquids together, gradually incorporating the flour.
When the dough begins to come away from the sides of the bowl, turn it out onto a lightly floured surface and knead vigorously for at least 10 minutes or until it is smooth.
Rinse out and dry the mixing bowl and grease it lightly.
Shape the dough into a ball and place it in the bowl.
Cover with a clean, damp cloth and set aside in a warm, draft-free place for at least 1 hour or until it has doubled in bulk.
Turn the dough out onto the work surface and punch it once or twice to knock out the air.
Knead it thoroughly and then either shape it or place it in a greased loaf pan.
Put it back in a warm place and leave it to rise for 30 to 40 minutes, until it has doubled in bulk or risen to the top of the pan.
Preheat the oven to 425°F (220°C).
When the dough has risen, brush the top lightly with a little milk and place it in the oven.
Bake for 10 minutes, then reduce the temperature to 375°F (100°C) and bake for 20 to 25 minutes more or until the bread is done.
Test it by rapping the underside with your knuckles—it should have a hollow sound.
Turn the bread out and cool on a wire rack.