2 cups white bread-flour (high gluten)
2 cups whole wheat flour
1 oz. brewers yeast or compressed yeast
pinch of salt
1 pt. of water
How to make the Whole-wheat Bread:
Use the same quantities as in the Bread Dough Basic Recipe, but use 50% whole wheat and 50% white flour. (For better rising, dissolve the yeast in lukewarm water with few teaspoons of flour as in Method 2.) Once you have obtained a smooth, soft dough, shape it into a ball; wrap it in a cloth, sprinkle it with flour, and let it rest for one hour in a warm place. Place the dough on a greased sheet pan sprayed with fine breadcrumbs. For the first 20 minutes, the oven must be approximately 500°F, lower it to about 350°F and keep baking until the bread is golden brown and crusty on the outside.
It is desirable to bake bread in a wood-burning oven. You can imitate a wood-burning range by placing tiles in the oven and baking bread directly on the tiles.
If you do not use a typical bread oven, to see that the bread stays soft and retains a certain amount of humidity, place in the back of the baking oven a container full of water so that as the water steams, it soaks into the dough. The finished product is soft, crispy, and moist inside.