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1
In a large bowl, dissolve the yeast in the water.
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2
Mix the 2 flours and stir them in to make a soft dough.
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3
Knead 10 minutes by hand, or 4 minutes in a heavy duty mixer with a dough hook.
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4
Oil a clean bowl and set the dough in it, cover tightly with plastic wrap and let rise until doubled in bulk.
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5
(In the traditional warm place, this will take about 2 hours.
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6
However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.)
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7
If the dough is ready sooner than it is needed, punch it down and refrigerate it or let it rise slowly again at room temperature until ready to use.
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8
Rub 2 to 3 tablespoons flour into a lintless dish towel and set the towel on a baking sheet.
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9
When the dough has completed its rising, punch it down, turn it out onto a floured work surface, and flatten it into an oblong about 8 inches wide, 10 inches long, and 1/4 inch thick.
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10
It will still be very soft, but try to use a minimum of additional flour in handling it.
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11
Roll the dough tight, jelly-roll fashion, into a cylindrical shape.
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12
Flatten this to about 1-inch thick and roll it again.
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13
(This activates the web of gluten that will keep the loaf from flattening out in the oven.)
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14
FOR A ROUND LOAF, tuck both ends of the cylinder under to meet in the center, pinching to seal them.
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15
Roll the dough around the work surface under your hands, to shape it into a smooth ball about 5 inches in diameter.
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16
FOR AN OBLONG LOAF, roll the dough under your hands into a fat cigar shape, extending it to about 10 inches in length.
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17
Set the loaf on the floured towel and fold the ends of the towel loosely around it.
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18
Put the covered loaf, on its baking sheet, in a warm place to rise for 1 hour.
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19
Preheat an oven lined with baking tiles to 400F (200C).
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20
Have a water-filled sprayer handy.
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21
Slide your hand under the towel, pick up the loaf, and gently deposit it upside down on the tiles.
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22
Spray water into the oven before closing the door, and spray twice more at 2-minute intervals.
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23
Bake for 50 minutes or until golden brown.
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24
The bread should have a hollow sound when you knock on its bottom.
