In a medium bowl combine boiling water and cereal. Let stand for 20 minutes. In a large mixing bowl combine 2 cups of the all-purpose flour and the yeast; set aside. In a small saucepan heat and stir 3/4 cup milk, the honey, oil, and salt over medium heat just until warm (120 degrees F to 130 degrees F). Add milk mixture to flour mixture along with cereal mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, 1/2 cup oats, the flaxseed meal, and as much of the remaining all-purpose flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is almost smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Lightly grease a large baking sheet; set aside.
Shape dough halves into 8-inch-long oval loaves that are about 4 inches wide at the center. Place shaped loaves 4 inches apart on prepared baking sheet. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
Preheat oven to 375 degrees F. Brush tops of loaves lightly with milk; sprinkle with 1/4 cup oats and/or flaxseeds. Bake for 30 to 35 minutes or until bread sounds hollow when lightly tapped, covering loosely with foil, if necessary, the last 10 minutes of baking to prevent overbrowning. Transfer loaves to wire racks and cool completely.