1. In large electric mixer bowl, stir yeast into warm water. Let stand for 5 minutes. Add cereal, mixing until combined. On low speed, beat in 250 ml (1 cup) of the all-purpose flour and salt. Beat in oil. Beat on high speed for 3 minutes.

2. Using dough hooks on mixer, or by hand, mix in whole wheat flour. Continue kneading with mixer on low speed or by hand, until dough is smooth and elastic. Add remaining all-purpose flour, as needed to make a soft (not sticky) dough.

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

4. On well floured surface, using rolling pin, lightly roll one ball at a time into 15 cm (6-inch) rounds, turning dough over once. Do not stretch or crease dough. Keep balls covered until rolling. Place 2 rounds of dough at a time on ungreased baking sheet.

5. Bake at 230°C (450°F) for about 4 minutes, until puffed and slightly firm. Turn with spatula. Continue baking for about 2 minutes or until light brown. Repeat with remaining dough. Let cool. Cut in half and fill with sandwich fillings.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.