• Put cereal mix in the bowl of stand mixer fitted with dough hook. Pour boiling water over it and let sit, stir occasionally until it cools to about 110 degrees, about 1 hour. Will look like a thick porridge. In a separate bowl whisk together all purpose flour and whole wheat flour.
• When grain mixture has cooled, add honey, butter and yeast. Mix on low speed until combined. Add flour mixture 1/2 cup at a time and knead until a mass starts to form, about 1 1/2 to 2 minutes. Cover tightly with plastic wrap and let rest for 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, about 3-4 minutes. If it doesn't clear sides of bowl add 2 to 3 tablespoons flour and knead until it clears sides of bowl. Transfer dough to lightly floured surface and knead into a smooth round ball. Place in a lightly greased large bowl. Cover tightly with plastic and let rise at room temperature for until almost doubled about 45 minutes to 1 hour.
• Grease 2 - 9 x 5 inch loaf pans. Transfer dough to lightly floured surface and divide in half. Using 1 piece press into a 9 x 6 inch rectangle. With shorter side facing you. Roll into a fairly tight cylinder, tucking ends inas needed. Turn loaf with seam side up and pinch seam closed. Do the same with the second loaf. Spray loaves with water or vegetable oil spray and roll in oats, that are sprinkled on a rimmed baking sheet. Place seam side down in pans. Press gently into corners. Cover loosely with greased plastic and let rise until doubled, about 30 to 40 minutes. To test, poke knuckle into dough and it should barely spring back.
• About 30 minutes before baking heat oven to 375 F degrees. Bake loaves for 35 to 40 minutes. If you have a thermometer loaves should register 200 degrees. Let cool for 5 minutes. Remove loaves from pans to wire rack and let cool to room temperature before slicing.

To store:

• Bread will store double wrapped in plastic at room temperature for 3 days or can be frozen with additional layer of aluminum foil for up to 1 month.