Craig's Cracked Wheat Bread

This recipe was given to us in the early 1980's by a friend named Craig Reinhem from Minnesota! We have lost touch with Craig, but we still remember him and enjoy his amazing bread! It has been Veganized!
Thank you Craig!

Makes 2 round Artisan loaves

2 c boiling water

2 T "Earth Balance" buttery spread or sticks

2/3 c packed Vegan dark brown sugar or 1/2 c honey (if you are not Vegan)

2 c cracked wheat (bulgur wheat)

Combine boiling water, "Earth Balance" buttery spread or sticks, dark brown sugar and cracked wheat in a large mixing bowl. Cool to warm.

2 T yeast

1/2 c warm water

Meanwhile, in a small bowl, pour yeast into warm water. When the cracked wheat mixture has cooled to warm, add the yeast mixture and combine.

4 - 1/2 to 5 c unbleached flour

Beat in 4 c of unbleached flour, turn out onto a floured surface and knead in enough remaining flour to make moderately stiff dough. Knead 5 minutes. Place in a large oiled bowl and cover. Let rise in a warm place until double (approximately 1 hour). Punch down and shape into 2 round Artisan loaves. Place loaves on 2 oiled cookie sheets, cover and let rise again until doubled in size (approximately 30-40 minutes).

Bake in a 400 degree oven for 30 minutes.