African Whole Wheat Bread

2 c. whole wheat flour
2 c. unbleached white flour
2 pkg. active dry yeast
1 tsp. salt
1 1/2 c. water
2 tbsp. oil
2 tbsp. honey

Combine both flours, mix well. Transfer half the combination to a second bowl and add yeast and salt.

In a saucepan, heat water, oil, and honey to warm, not hot. Too much heat will kill the yeast. Heat it like you would warm a bottle for a baby. Pour this warm mixture into flour combined with yeast and mix or beat vigorously. Add the balance of the flour gradually, to achieve a dough that will clean the sides of the bowl, add more flour, if necessary.

Turn dough out onto floured board, counter or table and knead for 10 minutes to develop the gluten. Shape the dough into a ball and place in a greased bowl, turning once to grease top. Cover with a clean dampened towel, and let rise until doubled in bulk, or about 1 to 1 1/2 hours.

Punch down and turn out onto counter. Divide into 3 parts. Place on an ungreased baking pan and roll each piece into a disc about 1/2 inch thick; let rise again until doubled in bulk. Bake in moderately hot 350 degree oven for 35 to 40 minutes or until well crusted.