Put the cracked wheat and malted wheat flakes or oats in a large mixing bowl, and pour in the boiling water. Stir in the burnt sugar or black cocoa. Allow the mixture to cool to lukewarm.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir in the pumpernickel flour, whole wheat flour, yeast, salt and vegetable oil.

Place the dough in a greased bowl, cover it with a damp towel, and let it sit in a warm place (70-75°F) for at least 12 hours, and up to 24 hours.

After 6 to 8 hours, fold the mixture over once or twice, then cover it again and allow it to continue to mellow.

After the mellowing period is complete, grease two 8 ½" x 4 ½" pans.

Turn it out onto a floured or lightly greased work surface, knead until it holds together, then divide it in half.

Press each half into a loaf pan, smoothing the surface with wet hands.

Let the loaves sit, covered, for 1 ½ hours; they'll rise just slightly.

Preheat the oven to 225°F.

Grease two pieces of aluminum foil, then cover the pans tightly with the foil, greased-side down.

Place the covered pans in the oven. Bake the bread for 5 hours.

After 5 hours, remove the foil from the pans, and check to see that the bread is firm and looks set — it should register 195°F on an instant-read thermometer inserted into the center of a loaf.

Remove the bread from the oven. Let it cool in the pans for 15 minutes to firm.

Remove it from the pans and allow to cool to lukewarm before wrapping in plastic wrap or a dishtowel. Cool for 8 hours or more before slicing.

Store, covered, at room temperature for a week. Freeze for up to 3 months.