Bob's Red Mill Oat Bread (To Attempt)

1 tbs active dry yeast
1 1/2 tbsp turbinado sugar
1 1/4 cup warm water
1 1/2 tsp salt
1 1/2 tbsp vegetable oil
2 tbsp Bob's Red Mill Oat Bran Cereal
1/4 cup rolled oats
1 cup whole wheat flour
2 cups unbleached white flour

Mix yeast, sugar and warm water. Let rest a few minutes. Stir in remaining ingredients in above order. Turn dough out on well floured pastry cloth and knead until smooth and elastic. Add more whole wheat flour as needed to keep from sticking. Place dough in large oiled bowl and cover with a towel. Place bowl in a warm place and rise until doubled (1 hr.). Punch down, shape into loaf, put into oiled bread pan. Rise until doubled again. Preheat to 425. Bake in center of over for 25 minutes.