In a small bowl or measuring cup, combine the warm water, molasses, and yeast, stir well to dissolve the yeast, and set aside for 10 minutes or until foamy. In a large bowl, place 4 cups whole wheat flour, cracked wheat, wheat bran, wheat germ, flax seed, and salt, and stir well to combine. Add the yeast mixture and safflower oil to the dry ingredients and stir well to form a smooth dough. Transfer the dough to a lightly floured work surface and knead the dough for 8-10 minutes, adding the remaining 1/2 cups whole wheat flour, as needed, to form a dough that is smooth and elastic. Using a little safflower oil, lightly oil the mixing bowl, transfer the ball of dough to the bowl, and roll the dough around the inside of the bowl to thoroughly coat it with the oil. Cover the bowl with a clean towel, place it in a warm place, and leave to rise for 1 hour or until doubled in bulk.

After the dough has doubled in bulk, punch it down, and turn it out on to a floured work surface. Divide the dough into 24 equal pieces and roll each piece into a ball. Using a little safflower oil, lightly oil (or spray with a light mist of oil) two 9-inch round cake pans. Place 12 balls of dough in each round cake pan. Cover each pan with a clean towel, place in a warm place, and leave to rise for an additional 1 hour or until doubled in bulk. Remove the towels from the pans. Brush the tops of the rolls with soy milk and sprinkle with a little cracked wheat. Bake the rolls at 450 degrees for 15-20 minutes or until golden brown and they sound hollow when tapped on the bottom. Allow the rolls to cool a few minutes, before removing them from the pans. Serve the rolls as a round, allowing guest to pull them apart.

Yield: 2 Dozen