Step 1: Prepare Cracked Wheat

• Place cracked wheat (or bulgur) in a bowl and pour boiling water over it.
• Let soak for about 1 hour until softened.

Step 2: Activate Yeast

• In a small bowl, mix the yeast with warm water and a pinch of sugar.
• Allow to sit for 7-10 minutes until bubbly and frothy (proofed).

Step 3: Mix Wet Ingredients

• Combine warm buttermilk, molasses, honey, and room-temperature butter in a separate bowl. Mix well to incorporate.

Step 4: Mix Dough

• In a large bowl (or stand mixer bowl fitted with a paddle attachment), mix whole wheat flour, salt, and sesame seeds.
• Add the proofed yeast and the buttermilk mixture, mixing until smooth (approximately 3 minutes).
• Drain cracked wheat thoroughly and mix into the dough.
• Gradually add all-purpose flour, ½ cup at a time, until the dough forms a ball and pulls away from the sides of the bowl.

Step 5: Knead Dough

• If using a stand mixer, switch to a dough hook and knead for 4-5 minutes until dough is soft and springy.
• If kneading by hand, place dough onto a floured surface, knead gently for about 5 minutes, adding minimal flour as needed to avoid sticking.

Step 6: First Rise

• Place dough into a lightly oiled bowl, turning to coat.
• Cover with plastic wrap or a damp kitchen towel.
• Allow to rise in a warm spot for approximately 1½ hours or until doubled in size.

Step 7: Shape and Second Rise

• Gently deflate dough and divide into two loaf pans or three round loaves.
• Place on greased loaf pans or parchment-lined baking sheets.
• Brush tops with melted butter, cover loosely, and let rise again for about 30 minutes.

Step 8: Bake Bread

Preheat oven to 350°F (175°C).

Bake bread for 35-40 minutes until golden brown and hollow-sounding when tapped.

Cool on wire racks before slicing.