1 pkg. active dry yeast
1 1/4 c. warm water (110-115 degrees)
1 1/2 c. Kelloggs All-Bran cereal
1 1/2 c. all-purpose flour
1/2 tsp. salt
1/4 c. vegetable oil
1 c. whole wheat flour

In large bowl of electric mixer, dissolve yeast in warm water, about 5 minutes. Add Kellogg's All-Bran cereal, mixing until combined. On low speed, beat in 1 cup of the all-purpose flour, salt, and oil. Beat on high for 3 minutes.

Using dough hooks on mixer or by hand, stir in whole wheat flour. Continue kneading with mixer on low speed or by hand 5 minutes longer or until dough is smooth and elastic. Add the remaining 1/2 cup all- purpose flour, if needed, to make soft dough.

Divide dough into 12 portions. Roll each portion between floured hands into a very smooth ball. Cover with plastic wrap or a damp cloth; let rest 10 minutes.

On a well-floured surface, lightly roll one piece of dough at a time into 6-inch rounds, turning dough over once. Do not stretch, puncture or crease dough. Keep unrolled dough covered while rolling each dough piece. Place 2 rounds of dough at a time on an ungreased baking sheet.

Bake in 450 degree oven about 4 minutes or until dough is puffed and slightly firm. Turn with a spatula; continue baking about 2 minutes or until lightly brown; cool. Repeat with remaining dough.