In a mixing bowl, combine all the ingredients for the sponge starter and whisk well. Cover and let the sponge ferment for 3 to 4 hours. (If you use a bread machine, combine the ingredients in the bread machine pan and let the starter sit in the bread machine with the lid closed, do NOT turn the bread machine on).

Place the cracked wheat and water in a microwave safe bowl. Cover the bowl with plastic wrap and cook it on high in the microwave for 6 to 8 minutes until the wheat soaks up all the water and has a chewy texture (you will want to stop the microwave and stir it once or twice). Cover the wheat and place it in the refrigerator until ready to use.

Add the cracked wheat to the sponge starter then add the bread flour, butter, sugar salt, and yeast. Combine the ingredients until the flour is moistened then cover the bowl and let the dough rest for 20 minutes.

Knead the dough for 10 minutes by hand or with a stand mixer on medium speed, until it is smooth and elastic. The dough should be fairly sticky. If it is too wet add small amounts of flour and if it is too dry spray some water on it and knead it in.

Place the dough in a large bowl that has been coated with oil. Coat the surface of the dough with oil and cover the bowl with plastic wrap. Allow the dough to rise in a draft-free area until doubled in volume, about 1 to 1 ½ hours. (If your using a bread machine turn the machine on “dough” setting and let the machine do the kneading and subsequent rising)

Pour the dough onto a lightly floured counter and gently pat it into a rectangle then shape it into a log. Place the shaped dough into a greased 8 x 4-inch bread pan. Cover loosely with a towel and let it rise until doubled in volume, about 45 minutes to 1 hour. The loaf should be about an inch over the top of the pan.

Remove the bread from the pan and allow it to cool on a wire rack. If you want the top to be soft, coat it in melted butter or olive oil while still warm.