In a large bowl, combine 4 cups of the whole-wheat flour and the yeast. Combine water, honey, and salt. Add to flour mixture. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough (6 to 8 minutes total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until doubled (1 to 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Shape each half of the dough into a round loaf. Place on a greased baking sheet and flatten slightly to 7 inches in diameter. Moisten lightly with water and dust with a little cornmeal. Cover; let rise in a warm place until nearly doubled (35 to 45 minutes). With a sharp knife, slash an "X" 1/4 inch deep in the top of each loaf.
Bake in a 375 degree F oven for 40 to 45 minutes or until bread sounds hollow when tapped. (For a softer crust, spray loaves with water every 15 minutes during baking.) Remove; cool. Makes 2 loaves (32 servings).
