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Add the yeast to the warm water and let proof for about ten minutes. The yeast should be frothy.
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In a large mixing bowl or a mixer, add the yeast and water mixture, honey or sugar, wheat gluten (optional), salt, oil, and two cups of the whole wheat flour. Mix well on low speed.
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Add the cracked cereal (and seeds and nuts) and mix on high speed for about a minute.
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Add two more cups of flour and mix on low speed.
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Switch to a dough hook and add 1 1/2 to 2 cups more flour. Just add enough so that the dough doesn't stick to the side of the bowl, but sticks to the bottom a little.
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Remove dough from the bowl and form into a ball. Dust the bowl with a little flour and put the dough back in it.
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Cover loosely with plastic wrap and put in a warm place to rise until doubled in size.
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Punch down and shape into two loaves. Place into two greased and floured 9" by 5" bread pans.
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Cover loosely with plastic wrap or cover with a clean cloth and let rise until just above the edge of the pans.
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Bake at 375 degrees for 30 minutes.
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Let rest in the pans for 10-15 minutes. Then turn out onto cooling racks or a paper towel or cloth to cool.