2 cakes yeast
2 c. lukewarm water
8 c. unbleached white flour
2 c. whole wheat flour
1/2 tbsp. salt

Preheat oven 525 degrees minimum. Makes 12 to 15 loaves.

Dissolve the yeast in the water. Place the flours in a large bowl. Mix in the salt. Pour in the yeast and water mixture, add enough water to make a very stiff dough. Knead until smooth. Cover, let rise until doubled. Punch down, mold dough into small pieces about 3 inches in diameter. Be sure to seal the dough by rolling it around in your hands until smooth. Place on tray, cover with plastic wrap, let rise for 1 hour.

Roll out balls of dough on floured board, one at a time, into pancake like circles 8 to 9 inches diameter. Place on wooden board and slide onto upside down cookie sheet in oven. Bake one at a time, it only takes a few minutes. Very light brown spots will form after it has puffed up.

Remove, place on terry-cloth towel. Cover bread with another towel. Stack loves one on top another as they come from oven, with towel between each. Keep covered until cooled.