2 1/2 to 2 3/4 c all-purpose flour

1/2 t salt

1 pkg regular or quick-acting^ active dry yeast

1 1/2 c very warm water (120*-130*)

1/4 c honey

1 T olive or vegetable oil

1 c whole wheat flour

1 c high-fiber cereal (like All-Bran or Bran Buds, etc)

Mix 1 3/4 c of the all-purpose flour, the salt and yeast in large bowl. Add warm water, honey and oil. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl again. Stir in whole wheat flour and cereal. Stir in enough remaining all-purpose flour, 1/4 c at a time, to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 10 minutes or until smooth and elastic. Spray large bowl with nonstick cooking spray. Place dough in bowl, and turn greased side up. Cover and let rise in warm place about 1 1/4 hours or until doubled. Spray cookie sheet with nonstick cooking spray. Punch down dough. Shape into round loaf. Place on cookie sheet. Cover and let rise in warm place about 40 minutes or until double.

Heat oven to 350*. Bake 30-35 minutes or until golden brown and loaf sounds hollow when tapped. Remove from cookie sheet. Cool on wire rack.

^ If using quick-acting yeast, let dough rest 10 minutes after kneading, and omit first rising time.