Ingredients

1/2 C. boiling water
1/4 C. cracked wheat
1 package active dry yeast
1/4 C. warm water
1/3 C. skim milk, warm
1/4 C. margarine
1/4 C. brown sugar, firmly packed
1 tsp. salt
1 C. carrot, shredded
1 medium egg
2-1/3 to 2-2/3 C. all purpose flour
2/3 C. oat bran cereal

Cooking Instructions

In small bowl, pour boiling water over cracked wheat; let stand 15 minutes. Drain excess water; set aside. Dissolve yeast in warm water. In large bowl, combine milk, margarine, brown sugar, salt, carrot, and egg. Add dissolved yeast and cracked wheat. The margarine may not melt completely. In small bowl, combine 1 C. of all purpose flour and oat bran cereal; add to yeast mixture. Add enough remaining all purpose flour to make a moderately stiff dough. Turn out onto a lightly floured surface. Knead about 10 minutes, or until dough is smooth and elastic. Shape into ball. Grease a large bowl. Place dough in bowl, turning once to coat surface. Cover. Let rise in warm place about 1-1/2 hours, or until nearly doubled in size. Grease a 9 by 5 inch loaf pan, or coat with vegetable pan coating. Punch dough down; shape into loaf. Place in prepared pan. Cover. Let rise in warm place about 1 hour, or until nearly doubled in size. Meanwhile, heat oven to 375 degrees F. Bake 25 to 30 minutes, shielding crust with aluminum foil after 20 minutes of baking. Remove from pan. Cool on wire rack.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)