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1
In a medium bowl, combine 1 2/3 cups of the unbleached flour with 1/2 cup of warm water and 1/4 teaspoon of the yeast and stir until a shaggy dough forms.
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2
Cover with plastic wrap and let stand overnight at room temperature.
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3
In a large bowl, pour the boiling water over the cereal; stir until moistened.
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4
Let stand at room temperature until cool.
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5
Meanwhile, in a large bowl, combine the remaining 2 1/4 teaspoons of yeast with 1/4 cup of lukewarm water (90 to 110) and let stand until the yeast is dissolved, about 5 minutes.
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6
Add the starter to the bowl along with the remaining 1 1/2 cups unbleached flour, the whole wheat flour, honey and salt.
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7
Add 2 1/4 cups of lukewarm water (90 to 110) and stir until a soft, sticky dough forms.
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8
Turn the dough out onto an unfloured work surface and, alternating between using a dough scraper and your hands, knead, pull and stretch the sticky dough until smooth, about 5 minutes.
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9
Do not add more flour.
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10
Return the dough to the bowl and let rest for 15 minutes.
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11
Knead the dough 4 times in the bowl and let rest for 15 minutes.
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12
Knead the dough again 4 times and let rest for 15 minutes longer.
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13
Turn the dough out onto an unfloured work surface and knead in the cooled cereal until evenly incorporated and the dough is firm and smooth, about 5 minutes.
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14
Form the dough into a large ball and return it to the bowl.
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15
Cover and let rise until billowy and doubled in bulk, about 1 hour.
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16
Punch down the dough and let rest for 30 minutes.
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17
Turn the dough out onto a lightly floured work surface.
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18
Divide it in half and form each half into a smooth ball.
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19
Transfer each ball to a lightly floured baking sheet and cover with an inverted large bowl.
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20
Let the dough rise in a warm, draft-free spot until nearly doubled in bulk, about 45 minutes.
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21
Meanwhile, set a pizza stone on the bottom shelf of the oven and preheat to 500, allowing 45 minutes for the stone to heat.
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22
Slide both loaves onto the stone and bake for 10 minutes.
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23
Lower the oven temperature to 425 and bake for 35 minutes longer, or until the loaves are deep brown and sound hollow when tapped on the bottom.
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24
Alternatively, bake the loaves directly on the baking sheets.
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25
Transfer the bread to a wire rack and let cool overnight.
