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1
Pour 1 1/2 cups boiling water into a bowl with the cracked wheat and let stand about 45 minutes to soften.
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2
Drain and squeeze out the excess water.
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3
Sprinkle yeast and sugar into a bowl with 1/4 cup warm water.
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4
Stir to dissolve and let stand until foamy, about 10 minutes.
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5
Mix the buttermilk, molasses, honey, and 4 tablespoons butter in a small bowl.
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6
In a large bowl, combine salt, sesame and sunflower seeds, and whole wheat flour.
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7
Add yeast and buttermilk mixtures and stir until smooth.
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8
Add drained cracked wheat and stir to combine.
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9
Using a wooden spoon to mix, add all-purpose flour, 1/2 cup at a time.
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10
Stir until soft dough forms (you may need to use your hands to blend it well).
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11
Turn dough out onto a floured surface and knead until dough is soft and springy, about 7-8 minutes.
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12
Add more flour, 1 tablespoons at a time, if needed.
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13
The dough will be a little bit sticky.
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14
Place dough in a greased bowl; turn it in the bowl to grease the top.
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15
Cover with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour and 15 minutes.
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16
Prepare 2 baking sheets by lightly greasing and sprinkling with a thin layer of cornmeal.
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17
Set aside.
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18
Preheat oven to 350.
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19
Gently punch down dough; turn out onto lightly floured surface; divide into 3 equal portions and shape into 3 round or oval loaves.
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20
Place on prepared pans.
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21
Melt and cool remaining tablespoons butter and spread over tops of loaves.
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22
Sprinkle with a few sunflower seeds.
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23
Cover loosely with plastic wrap and let rise 30 minutes.
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24
Bake in preheated oven for 35-45 minutes until brown.
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25
Cool on racks and eat warm.
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26
Enjoy!
