In a small bowl dissolve the yeast in the warm water. Set it aside until it is creamy, about 15 minutes.

Measure the flours into a large bowl. Using a sturdy wooden spoon, stir the salt into the flours. Form a well in the center of the flour mixture and add the yeast mixture, the remaining ½ cup cool water, the olive oil, the honey, and the cereal mixture to the well. Using the spoon stir together all the ingredients until the dough is too resistant to be stirred.

Knead the dough briefly in the bowl and then turn it out onto a lightly floured work surface. Clean off any dough until it is smooth and elastic. This will take 15 to 20 minutes, including some 1 to 2 minute rest periods. Shape the dough into a ball.

Rub a large bowl with olive oil and place the dough in the bowl. Turn the ball so that the surface is coated with oil. Cover the bowl with a towel and let the dough rise at room temperature until doubled, about 1hour.

Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Re-cover the bowl and let the dough rise a second time until doubled, about 45 minutes.

Turn the dough out onto a lightly floured work surface. Trying not to overwork the dough, fold the edges in toward the center. Work in a circular motion, folding the entire rim of the dough in toward the center several times to form a round ball with a smooth side. Spread the rolled oats out on a work surface. Mist the loaf lightly with a spray bottle and roll the smooth top and sides of the loaf in the oats to cover completely (leave the rough bottom uncovered).

Spread a fairly thick layer of flour on a work surface. Place the ball of dough, rough side down, on the flour. Cover the loaf with a towel and let rise at room temperature until doubled, 40 to 50 minutes. The dough is ready when it springs back gently upon being lightly pressed with your index finger. Meanwhile, place a baking stone in an oven and preheat to 400 degrees.

Mist the preheated oven and quickly shut the oven door. Dust a baker’s peel with cornmeal. Gently slip your hand under the loaf and slide it onto the peel. Mist the loaf generously. With a rhythmic snap of the wrist, slide the loaf onto the baking stone. Mist the oven again and bake the bread for 5 minutes. Mist one more time and bake the loaf until it is fairly dark on top and has a hollow ring when tapped on the bottom, about 40 minutes. Remove to a wire rack to cool completely.

The Il Fornaio Baking Book