EASY RUSTIC BREAD (from the Artisan Bread in 5 minutes a Day Book)

In a bucket put:
1 1/2 T yeast
1 1/2 T salt
3 c luke warm water
6  cups whole wheat flour
corn meal for baking tray

Stir until evenly mixed, it will be goopy.  Cover and let rise 2 hours.
Sprinkle the top with flour and cut grape fruit size balls. Use flour to allow you to shape it into a smooth ball by folding the rough edges down to the bottom of the ball.  Sprinkle a cookie sheet with corn meal and place the balls of bread on it. Pat some flour on the tops and cut 1/4" slits with a knife.

Let rise uncovered for 40 minutes.
Preheat oven to 450 and place a pan for water in the oven.

When you place the loaves in the oven (it's best to use a baking/pizza stone), pour 1 cup of water into the water pan and close the oven door quickly. The steam creates a nice crust. Bake 30 minutes until there's a nice crust. Let bread cool on a cooling rack.