Cookbook

Put the yeast and 1/2 cup of warm water in a bowl and allow to stand for a few minutes, until the yeast dissolves. Then add the rest of the water and 1 cup of the white flour. Stir and allow to stand until fowmy. Then add the whole-wheat flour and more white flour, handful by handful, until the mixture becomes too stiff to stir with a spoon.

Remove from the bowl and knead by hand, adding the rest of the flour in small amounts. Lightly oil the sides of a clean bowl, put the kneaded dough in it, and cover it. Put the dough in a warm place to rise. When it has doubled in bulk, remove from the bowl and knead for a few minutes. Then flatten it out on a floured surface so that it forms a large circl. Starting at the top of the circle, roll the dough toward you, using your hands to shape it into an oblong loaf. Press together the seams created by the folds of dough.

Spread four on a dish towel and wrap it loosely around the loaf while it rises for the 2nd time, until about doubled in size.

Heat over to 400F. Sprinkle baking sheet with flour and cornmeal. When the dough has risen for the 2nd time , put on a baking sheet on the bottom rack of the oven. Toss 3-4 ice cubes onto the oven floor and close the door. Don't open the door to peek at the bread for at least 20 minutes. Bake the bread for about 45' or until it sounds hollow if thumped on the bottom or a long tooth pick inserted into the center comes out clean.

The No-Salt Cookkbook