In a large mixing bowl combine warm water and yeast and set aside. Then combine hot water, salt, and sugar. Stir until salt and sugar dissolve. Add oil to hot water mix and stir well (this will cool hot water so it does not kill yeast). Pour cooled hot water mix into yeast water. (optional) Sprinkle cracked wheat into liquid and let sit for 1 minute so it will soften a bit. Then add oatmeal and both flours. Mix well until dough is elastic and no longer sticky. If needed you may add more white flour ¼ cup at a time. Knead for 5 minutes. Place dough in an oiled bowl, cover and let rise until double in bulk. Do not let it over rise! Punch down and let it rest for 5 minutes. Shape and place in greased pan. Preheat oven to 425*. Let dough rise again until doubled in bulk. Cook for 15 minutes on 425* then reduce heat and cook for 30 to 45 more minutes on 375* (350* if your oven tends to run hot). Bread is done when golden brown on top and bottom. Cool on rack and enjoy.
If you are using for sandwich bread place in fridge over night after cooled, this will give best results when slicing. Always store bread in airtight plastic bag and in a cool place. Bread will stay fresh and moist for up to a week
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