Almost Whole Wheat Baguettes

Directions

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 14×17 inch 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 5×12 inch 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 to 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℉ (200℃) oven for 15 to 20 minutes, until loaves are browned and crisp; remove to a wire rack to cool completely.