Pour the boiling water over the cracked wheat. Let stand about 20 minutes or until most of the liquid is absorbed. Do not drain. Set aside.
Meanwhile, in a medium mixing bowl stir together 3/4 cup of the flour, the yeast, and the salt. Add the warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the undrained cracked wheat and pine nuts. Stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (about 1 hour).
Punch dough down. Cover and let rest for 10 minutes. Grease a baking sheet and sprinkle with cornmeal. On a lightly floured surface, roll the dough into a 15x11-inch rectangle. Roll up tightly from long side; seal well. Taper ends. Place, seam side down, on prepared baking sheet. Brush with a mixture of egg white and the 1 tablespoon water. Cover and let rise until nearly double (about 30 minutes).
Using a sharp knife, make 3 or 4 diagonal cuts about 1/4-inch deep across the top of the loaf. Bake in a 375 degree F oven for 20 minutes. Brush again with the egg white mixture. Bake 10 to 15 minutes more or until bread sounds hollow when tapped. Cool on wire rack. Makes 1 loaf (15 servings).
Prepare Pine Nut Bread as above except substitute 1/4 cup sliced pitted ripe olives for the pine nuts or sunflower nuts.
This recipe may be doubled.
Cool, wrap and store baked bread for 2 to 3 days at room temperature or freeze up to 3 months. Thaw at room temperature for 1 hour.