In a small saucepan, bring water to a boil. Pour boiling water over cracked wheat in a small bowl; stir. Let cool to 120 to 130 degrees F.

Meanwhile, stir together 1 cup flour, sugar, yeast and salt in the bowl of a stand mixer. Add oil and cracked wheat mixture. Stir with paddle attachment on medium speed 4 minutes.

Gradually add remaining flour. Knead with dough hook on low speed 5 to 7 minutes until dough is smooth and elastic. Transfer bread to a lightly oiled bowl; turn to coat. Cover and let rise in a warm place 1 hour until doubled.

Punch down risen dough. On a lightly floured surface, roll out dough to a 14-by-7-inch rectangle. Roll up from the short end into a tight log; pinch seam to seal. Transfer log to a lightly greased 9-by-5-inch loaf pan. Cover and let rise 1 hour until doubled.

Heat oven to 375 degrees F. Bake bread 35 to 40 minutes until golden brown. Remove from loaf pan; cool completely on a cooling rack before slicing.