1 loaf equals 24 slices
3 1/3 cups bread flour (1 pound) (all purpose is fine too, just makes a less hearty crumb)
1/4 cup wheat flour
1 1/2 teaspoons salt
1 1/4 teaspoons yeast
1 tablespoon honey
Mix flours, salt and yeast. Stir in water and honey. Place dough on lightly floured surface. Knead until smooth and springy but still slightly sticky. Add a little flour or water if needed. Lightly brush or spray oil inside of a large bowl. Place the dough in bowl, turning to coat on all sides. Cover tightly with plastic wrap and let rise in a warm place for about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
Lightly grease an iron skillet or any heavy, oven proof dish, such as an enamel or le cruset type bakeware. Gently push fist into dough to deflate. Flatten dough; shape into round ball. Place in prepared pan.
(Preheat oven to 425°) Cover bread with oiled plastic wrap and let rise in warm place about 45 minutes or until doubled in size. Carefully cut X shaped slash on top of dough; spray lightly with cool water. Place in oven and bake about 30 minutes or until bread is golden brown and skewer inserted in center comes out clean. During baking time, rotate loaf 360° for an even bake. Tip out onto a wire rack and cool before slicing.
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