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 ts Salt

      1 c  Carrot; shredded

      1    Egg;

  2 1/3    -2 2/3 cups all-purpose

           -flour
    2/3 c  Oat Bran Cereal

  In small bowl pour boiling water over cracked wheat; let stand 15
  minutes. Drain excess water; set aside.  Dissolve yeast in warm
  water. In lare 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 cup of
  the all-purpose flour and Oat Bran cereal; add to yeast mixture.  Add
  enough remaining all-purpose flour to make a moderatelly stiff dough.
  Turn out onto a lightly floured surface. Knead about 10 minutes or
  until dough is smooth and elastic. Shape into ball. Grease large
  bowl. Place dough ub bowl turning once to coat surface. Cover; let
  rise in warm place about 1 1/2 hours or until nearly double in size.
  Grease 9" by 5" 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 double in size.  Meanwhile
  heat oven to 375.  Bake 25-30 minutes, shielding crust with aluminum
  foil after 20 minutes of baking.  Remove from pan; cool on wire rack.
  Food Exchanges per serving:  2 STARCH EXCHANGES
  CHO: 30g; PRO: 4g; FAT: 1g; CAL: 146
  Low-sodium diets: Omit salt. Substitute unsalted margarine.
  Source: The Art of Cooking for the Diabetic by Mary Abbott
  Hess,R.D.,M.S. and Katharine Middleton
  Brought to you and yours via Nancy O'Brion and her Meal Master