|Dry yeast||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Cornmeal||1 Cup (16 tbs)|
Stir sugar into warm water in bowl until dissolved.
Stir in yeast.
Let stand for 6 minutes.
Stir in 1 cup all-purpose flour, whole wheat flour and salt.
Add 4 cups all-purpose flour, mixing to form dough.
Knead for 4 minutes on floured surface, kneading in additional flour if needed.
Let rest for several minutes.
Knead for 5 minutes longer or until smooth and elastic.
Place in greased bowl, turning to grease surface.
Let rise in warm place for 2 hours or until doubled in bulk.
Divide dough into 10 portions.
Roll each portion into 1/8 to 1/4-inch thick circle on lightly floured surface.
Let rest for 15 minutes.
Preheat oven to 500 degrees.
Sprinkle baking sheets with cornmeal.
Place 1 or 2 circles on each baking sheet.
Place on lowest oven rack.
Bake for 1 minute.
Move to higher oven rack.
Bake for 3 to 7 minutes or until bread is puffed and light brown.
Remove to wire rack to cool.
Store in airtight container.