1 teaspoon dry yeast
2 ½ cups warm water
2 cups whole-wheat flour
4 cups bread flour
2 teaspoons salt
2 tablespoons olive oil
In large bowl, sprinkle yeast over water and stir to dissolve. Add
whole-wheat flour, 1 cup at a time, and 1 cup bread flour. Stir for 1
minute in the same direction to activate the gluten. Let mixture rest
for 30 minutes.
Sprinkle salt and oil over dough and mix well. Add remaining
bread flour 1 cup at a time. When dough becomes too stiff to stir,
begin kneading on a lightly floured board. Knead for 8 to 10 minutes,
until dough is smooth and elastic. Return dough to a lightly oiled
bowl and cover with plastic wrap. Let dough rise until doubled in
size, about 90 minutes. Punch down lightly. Dough may be made
to this point and stored in the refrigerator for up to 5 days. To store,
place dough in a large plastic bag secured at the opening to make
room for expansion. Any smell of fermentation after a few days only
improves the flavor of the bread. Dough should always be brought
to room temperature before baking.
Preheat oven to 450 degrees.
If baking all at once, divide dough into 16 portions and roll out
into 8-inch circles. Place cast-iron skillet, griddle, or quarry tiles on a
rack in the bottom third of the oven. With lightly floured hands, flatten
each circle and place on baking surface. Bake for 4 to 6 minutes, until
bread has “ballooned” or turned slightly golden. If bread fails to balloon
on the first try, don’t worry. This takes practice, but the bread tastes
great and is worth the effort. Remove from oven, let cool for about 5
minutes, and wrap in kitchen towels. Repeat with remaining dough.