2 c. whole wheat flour
2 pkgs. rapid rise yeast
2 tsp. salt
1/4 tsp. baking soda
1 c. water
4 c. bread flour
1 tbsp. sugar
2 c. skim milk
Cornmeal

Lightly coat two bread pans with Pam cooking spray and lightly sprinkle cornmeal on the bottom of each bread pan. Place 2 cups whole wheat flour and 2 cups bread flour in a bowl with yeast, sugar, salt and baking soda.

Heat milk and water to 120-130 degrees (microwave for 2 minutes). Make sure that liquid is not boiling. Pour liquid into bowl with dry ingredients and mix thoroughly. Add remaining flour to bowl and mix thoroughly. Batter should be soft.

Spoon batter equally into the two prepared bread pans and lightly sprinkle cornmeal on the top of each loaf. Put loaves in a warm place to rise for 45 minutes. Preheat oven to 400 degrees. Bake loaves in preheated oven for 25 minutes. Immediately remove the loaves from the pans and cool on a rack.

NOTE: The bread flour may be substituted for whole wheat flour if desired.