2 pk Dry yeast; (quick rise)
3 c Whole wheat flour
1/2 tb Sugar
1 c White flour; unbleached
1/3 c Warm water
Corn meal 1 ts Salt; (more or less)
1 c Water
Recipe by: (Pete Brauer) Melt the yeast, sugar, 1/3 c. warm water in a bowl and set aside. Mix the flours, salt, in a bowl, add the yeast mix, and then the water. Mix the dough until smooth, about 5 mins. Let rise covered with a damp cloth for one hour. Punch down, and divide into two or four loaves, then slice tops about 2 inch across, 1/4 inch deep. Place in cold oven set to 350 for one hour. For crustier bread, place a pan of water on the bottom of the stove for 1st 30 minutes, then remove. Also, you can brush the loaves with a mixture of egg-white and 1/2 c. water after 50 mins. —–