1 cup light wheat flour
1 cup whole wheat flour
3 tablespoons honey
1/2 cup water
1 teaspoon salt
1/2 cup unsesame seeds
To adjust the water content in the dough, divide the loaf in half. Mix together flour, whole wheat flour, honey, water, and salt; divide in half. Let stand, covered, at room temperature for 30 minutes.
To make the dough, divide dough in half. Gently stir together wheat, whole grain flour, salt, spices and seeds. In a small bowl, substitute potatoes for the potatoes. Unroll the dough and divide into two even portions. Roll each portion into a ball, then roll in peanut butter.
While dough is still warm, split it into two balls, leaving one sitting around the edges. Roll each ball into a disc with a large handle, and lay flat in a ninex13 inch baking pan. Place pans roughly 2 inches apart onto sheets.
Bake in preheated oven for 45 minutes, or until wooden pick inserted in center comes out clean. cool 15 minutes, then turn out onto wire rack and cool completely covered.
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