Cook the cracked wheat in the boiling water about 10 minutes, stirring occasionally to prevent sticking until all the wateris absorbed. Dissolve the yeast in the 1/3 cup lukewarm water in a large mixing bowl and let proof. Stir the butter, salt, molasses, honey, and milk into the cooked cracked wheat. Cool to lukewarm, then add to the yeast mixture. With a large spoon or with one hand, start stirring in the flours, 1 cup at a time.
When the dough is stiff enough to work, turn out on a floured board and knead a good 10 to 12 minutes, working in a little of the remaining flour as necessary. When smooth and elastic, shape into a ball and put in a buttered bowl, turning to coat with butter. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours. Punch down and shape into two loaves.
Put in well-buttered 9 x 5 x 3-inch loaf pans, cover, and let rise again until doubled in bulk, or until the dough reaches the tops of the pans. Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks. Makes 2 loaves.