Great Baguette

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.
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