1 pk Active dry yeast
2 T Light or dark brown sugar
pn Ground ginger
1-1/4 c Warm water (105-115°F)
1-1/2 t Salt
1-1/2 c Bread flour
1-1/2 c Whole wheat flour
Cornmeal for dusting baking
-sheet
In large bowl, dissolve yeast, brown sugar, and ginger in warm water.
Let stand 5 minutes until yeast foams. Add salt and bread flour; beat
well. Stir in whole wheat flour to make a stiff dough. Turn out onto
lightly floured board and kneed 10 minutes or until dough is springy,
smooth and satiny. Wash bowl, grease it, and add dough to bowl; turn
over to grease top. Let rise in a warm place until doubled in bulk,
about 1 hour.
Lightly oil or grease a 14x17" baking sheet and sprinkle with
cornmeal; set aside. Punch down the dough. Divide in half and, on a
lightly floured surface, shape into long loaves, rolling each piece
first into a 5x12" rectangle, then rolling each up along the long
side to make a long, narrow loaf. Pinch ends to seal.
Place loaves, seam side down, on prepared baking sheet. Make 4-5
slashes across each loaf with sharp knife or razor blade. Let rise
until doubled, about 45 minutes. Brush each loaf with water and
sprinkle with whole wheat flour. Bake in a preheated 400°F oven for
15-20 minutes, until loaves are browned and crisp; remove to a wire
rack to cool completely.
