2-3/4 cups whole wheat flour made from hard white wheat OR all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons salt
2 tablespoons butter
1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
3/4 cup warm water (100° to 110°F), divided
Heat milk to simmer; stir in cracked wheat. Cool to lukewarm.
Combine flour, sugar, salt and butter in food processor; process with metal blade for 15 seconds. Add cracked wheat mixture; process for 5 seconds. Dissolve yeast in 1/2 cup warm water. Pour dissolved yeast through feed tube while processing. Continue processing while gradually adding remaining 1/4 cup warm water through tube until dough forms a ball on top of blade. (Note: Entire 1/4 cup may not be necessary)
Turn out dough onto lightly floured board and knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in size, about 1 hour.
Punch dough down. On lightly floured board form into a roll about 12 inches long. Place on a greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes.
Preheat oven to 400° F. Bake for 25 to 30 minutes, or until done. Remove from baking sheet and cool on wire rack.
*Recipe Note: Wheat germ may be substituted for cracked wheat.