Combine dry ingredients in one bowl. Combine the wet in another bowl. Gradually add the wet to dry. Lightly knead 2-4 times on a floured surface (do not over knead). Divide into 2 rounds. Score the surface with a knoife to make a cross pattern about an inch deap.
Bake on an ungreased pan at 425F for 20 minutes, then reduce heat to 325F and bake 35 minutes. Cool on a rack for at least 1 hour.