7 - 7 1/2 cups whole-wheat flour
1 package active dry yeast
2 1/2 cups warm water (120 degree F to 130 degree F)
1/2 cup honey
2 teaspoons salt
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough (6 to 8 minutes total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until doubled (1 to 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Shape each half of the dough into a round loaf. Place on a greased baking sheet and flatten slightly to 7 inches in diameter. Moisten lightly with water and dust with a little cornmeal. Cover; let rise in a warm place until nearly doubled (35 to 45 minutes). With a sharp knife, slash an "X" 1/4 inch deep in the top of each loaf.
Bake in a 375 degree F oven for 40 to 45 minutes or until bread sounds hollow when tapped. (For a softer crust, spray loaves with water every 15 minutes during baking.) Remove; cool. Makes 2 loaves (32 servings).
Per Serving: cal. (kcal) 107, Fat, total (g) 1, carb. (g) 24, fiber (g) 3, pro. (g) 4, sodium (mg) 148, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet