In large bowl, mix cracked wheat, raisins, brown sugar, salt, butter and boiling water; cool to 105°F to 115°F.
In small bowl, dissolve yeast in warm water. Add dissolved yeast and 2 cups of the flour to cracked wheat mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. With spoon, stir in 2 1/2 to 3 cups of the flour until dough pulls cleanly away from side of bowl.
On floured work surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 45 to 60 minutes or until light and doubled in size.
Grease large cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape each half into ball; place on cookie sheet. Cover; let rise in warm place 45 to 60 minutes or until light and doubled in size.
Heat oven to 350°F. With sharp knife, slash a 1/2-inch-deep lattice design on top of each loaf. Brush with beaten egg. Bake 35 to 45 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; place on wire racks. Cool completely, about 1 hour.