1 pkg. dry yeast
7/8 c. warm water
1 1/2 tbsp. olive oil
3 tbsp. honey
1/2 tsp. salt
1 c. bread flour (or all purpose white flour)
1 2/3 c. whole wheat flour (not coarse or stone ground)

Measure yeast into a mixing bowl (or food processor) and add water, stirring until yeast dissolves. Add oil, honey and salt. Add flour (unsifted) and blend. Turn dough onto a very lightly floured board and knead thoroughly for five minutes or process 90 seconds in food processor. (This kneading is very important.) When dough is elastic, place it in a lightly oiled bowl, cover with a damp cloth and let it rise in a warm place for about an hour and a half or until double in bulk.

Then, turn dough onto a lightly floured board and knead for a moment smoothing the loaf on top. Press into a flat 7 or 8 inch circle and cut an even cross into the top of the loaf. Make your cut about 1/4" deep. (This is practical as well as symbolic - it helps the priest break the bread evenly.)

Bake the bread on a lightly oiled baking sheet for approximately 20 minutes at 350 degrees. The loaf should be light brown. Test for doneness by tapping loaf on the bottom -- if it sounds hollow, it is done. Turn off the heat and leave the bread in the oven another 5 minutes; then remove and place on a rack to cool. Place a cup towel loosely over the top of the bread to keep the crust soft.

NOTE: When baking this recipe for non-liturgical purposes; it makes great toast!