Pour boiling water over rolled wheat. Let stand until softened.
Add salt, honey and butter; cool.
Soften yeast in warm water.
Add wheat mixture; blend well.
Gradually add flour, knead until the dough is smooth and elastic, about 10 minutes. Put into a lightly oiled bowl, turning to coat the dough on all sides.
Cover, let rise for 1 hour or until doubled in bulk.
Punch down; divide in half.
Knead briefly; shape into two loaves.
Place in 9″ x 5″ x 3″ loaf pans.
Cover; let rise until double.
Bake 350 degrees for 35 to 40 minutes.
Remove from pan; let cool.
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