Thanks for the recipes and insights, everybody. I've found a site which says that 1.5 cups oats, pulverized in the blender, equals 1 cup bread flour, so I believe I'll use my old recipe and have 1 cup bread flour, 1.5 cups "blended" oats, and one cup whole wheat flour.

I decided to check Dave's statement that there is no need for sugar in bread recipes, and I read the following:

https://www.kingarthurbaking.com/blog/2017/05/16/reduce-sugar-in-yeast-bread

This seems to be an intelligent article written by someone who actually bakes and understands science, so I believe I will try reducing the sugar in my cracked-wheat bread. It has always been a little too moist.
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Elsewhere, I found a different recipe with "no added sugar" which substituted skim milk for water. There's sugar in milk. And more than one person commented that they tried the recipe and would not be making it again.