In a large mixing bowl, dissolve the yeast in warm water, add the honey, and stir. Allow the yeast to proof for 10 minutes.

Add the wheat flour, all-purpose flour, and salt to the mixing bowl. Stir in the oil and slowly add the flat beer. Mix all the ingredients together.

Place the dough on a floured surface and knead for at least 10 to 15 minutes. If the dough sticks to your hands, add a little more flour. The finished dough will feel smooth and spongy and will not stick to your hands.

Place the dough in a lightly oiled bowl covered with plastic wrap. Leave the dough to rise at room temperature until it doubles in size. Do not place the dough in a draft or an overheated area.

When the dough has doubled in size, punch in the middle and let it rest for 5 minutes.

Divide the dough into 4 equal parts and shape each part into a round loaf. Place the loaves on a lightly oiled cookie sheet. Score the top of each loaf with a knife, making 2 cuts 2 inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have doubled in size.

Preheat the oven to 350°F and bake the loaves for about 30 minutes.