In the bowl of the stand mixer, combine the hot cereal, boiling water and honey. Stir until the honey dissolves. Allow the mixture to cool until it reaches about 110 degrees, about 20 minutes. Stir in the yeast, until it foams, about 10 minutes.

Place the bowl on the stand mixer, and attach the dough hook. With the mixer on low, add in the flour, reserving the last 1/4 cup for later in the mixing. When the dough comes together and looks shaggy, add in the butter, and the salt. Continue to mix the dough, on medium speed, until a smooth dough begins to form and the dough begins to pull away from the sides of the bowl, about 3 minutes. If the dough is still sticky, add in 1 Tbsp of flour at a time until the dough pulls away. Continue kneading for another 2-3 minutes until it is smooth and elastic.

Place the dough into a lightly greased bowl. Cover with plastic wrap and allow to rise until doubled, about 1 hour.

Line a 9-inch diameter bowl with a clean linen towel, and dust with flour.

Form the dough again into a tight round ball, placing the seam side up into the dusted linen lined bowl. Cover with plastic wrap and allow to rise again, about 1 hour.

Preheat oven 425 degrees for at least 30 minutes, with Dutch Oven inside.

Remove the dough from the bowl by placing parchment on top of the dough ball, and then the baking sheet. Invert it and allow the dough to release. (this will preserve the air inside the dough.)

Using a bread lame, or sharp knife, cut down the middle of the top of the loaf. Brush the dough, or spray with water. Sprinkle additional dry hot cereal mixture on top to stick.

Pick up the dough by the parchment and place into the preheat Dutch oven. Cover and bake for 25 minutes. Remove the cover, and bake addition 8-10 minutes, until deep golden brown. Test temperature of bread to 195-200 degrees with an instant read thermometer.

Remove bread from Dutch oven, and allow the bread to cool completely on a wire rack before slicing.