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helps to keep it fresh for much longer than French bread made exclusively with white flour. It is excellent fresh out of the oven or when it is cooled, or when reheated. It freezes well and can be kept for weeks in the freezer if tightly wrapped in double plastic bags.
Ingredients:
4 c. very warm water
3 tbl. active dry yeast
2 tbl. honey
3-4 teas, salt
5-7 c. unbleached white bread flour
5-6 c. whole wheat flour
White of one egg mixed with 1 tbl. cold water
Yellow corn meal
Pour the very warm water (not so hot you can’t leave your finger in it) into a large mixing bowl. Stir in honey and yeast. Set aside until it proofs. Add equal parts of white and whole wheat flour and the salt and stir until a stiff dough develops. Remove from pan and knead on a floured surface for 15-20 minutes, adding small amounts of flour as necessary to produce a dough that is flexible and is no longer sticky. Return to bowl and cover until it rises, doubling in bulk. Punch down and remove to lightly floured bread board.
Grease four long French loaf pans and then sprinkle lightly with com meal. Divide dough into four equal parts and knead each one briefly before rolling out long loaves between your hands. Twist dough and place in plans, slashing each several times diagonally with a sharp knife. Brush pans in a cold oven and bake at 375-400 degree oven for approximately 30 minutes. Remove and cool on racks. Makes 4 long loaves.
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