Buttermilk Wheat Bread

2 envelopes dry yeast
1/2 cup very warm water
2 cups buttermilk
1/4 cup honey
1 Tbsp. salt
1/2 tsp. soda
3-1/2 cups whole wheat flour
1 cup cracked wheat
2-1/4 cups sifted all-purpose flour

1. Sprinkle yeast into very warm water. Stir in 1 tsp. of the honey. Stir until yeast dissolves. Let stand undisturbed to proof yeast until bubbly and double in volume, about 10 min.
2. Heat buttermilk with shortening, remaining honey and salt in small saucepan just to lukewarm; combine with yeast mixture in large bowl.
3. Stir in soda, whole wheat flour and cracked wheat until smooth; beat in enough of the all-purpose flour to make a soft dough.
4. Turn out onto lightly floured surface. Knead until smooth and elastic, about 10 min., using only as much flour as needed to keep dough from sticking.
5. Place in buttered bowl; turn to bring buttered side up. Cover. Let rise in warm place 1 hour or until doubled in bulk.
6. Punch down, turn onto lightly floured board. Knead a few times. Invert bowl over dough; let rise 10 min.
7. Divide in half; knead; roll each piece to an 18x9" rectangle. Roll up from short side jelly-roll fashion. Pinch ends together to seal. Place seam side down in greased loaf pans.
8. Let rise again in warm place 40 min.
9. Bake in 375 degree oven 35 min. Remove from pans. Cool completely before storing in plastic bags.

Makes 2 loaves.