Grease one large bowl, and two baking sheets and set aside.
In a large bowl, mix the flours and salt. In a separate bowl, blend the yeast with about 1/4 cup of the water. Add the ale, honey and 2 1/2 cups of the water. Using a heavy wooden spoon, stir the liquid into the flour mixture and mix to a firm dough, adding up to 1 additional cup of water to form a smooth dough.
Turn out onto a lightly floured surface and knead into a smooth but slightly sticky dough, about 8 minutes. Shape into a ball. Place in the greased bowl, turning to lightly coat the dough with oil. Cover and let rise in a warm draft free place until doubled in size, 1 to 1 1/2 hours.
Punch down the dough and cut in half. Shape one half of the dough into 2 equal sized round loaves, and the other half into 8 to 10 small, round rolls. With a sharp knife or razor, make a cross-cut in the top of each round loaf. Place on the oiled baking sheets, well apart, cover loosely with oiled grease-proof paper and leave in warm, draft-free place until doubled in size, 30 to 45 minutes.
Preheat the oven to 450 degrees F.
Bake until golden, the rolls for 15 to 17 minutes, and the large loaves for 25 minutes. Remove from the oven and cool slightly on wire racks before serving.
Yield: 2 round loaves, and 8 to 10 rolls