Add 1/2 C warm water, yeast and sugar into a large bowl. Wait until the yeast becomes foamy (to make sure it's alive).
Once the yeast looks foamy, add 2 C warm water to the bowl.
Add 1 C white flour, 1 C red fife flour, and salt to the bowl. Stir.
Continue to add an addition 6-8 C of flour until the mixture is no longer sticky.
Turn out dough onto a floured surface. Kneed for at least 10 minutes.
After kneeding the dough, place in a clean greased bowl and cover with a wet tea towel. Leave in a warm, draft free location until it rises and doubles in size. This may take an hour but it does depend on the warmth.
After the dough has risen, punch down the dough and form loaves or buns.
Bake loaves for around 45 minutes and buns less. You will know it is done as the crust is golden and if you knock it, it sounds hollow.
Allow the loaves or buns to rise to double their size. If you made buns, this should only take about 5 minutes. If you made loaves, this may take about 20 minutes.