1 c. gluten flour or all-purpose flour
2 c. flat beer
2 tbsp. butter
2 tsp. salt
2 pkg. dry yeast
1 tbsp. sugar
1/2 c. each wheat germ & whole bran cereal
1 egg yolk mixed with 1 tbsp. water
About 2/3 c. yellow cornmeal
1/4 c. dark molasses & warm water
2 c. graham or whole wheat flour, unsifted
About 3 1/2 c. all-purpose flour, unsifted

Heat beer to steaming. Remove from heat and gradually stir in 1/2 cup of the cornmeal, butter, salt and molasses; set aside to cool to lukewarm.

Meanwhile, in large bowl, combine water, yeast and sugar; let stand until bubbly (about 15 minutes). Gradually beat in cooled beer mixture, wheat germ, bran, graham flour and gluten flour. Gradually stir in enough all-purpose flour to make stiff dough.

Turn dough out onto floured board. Knead until smooth and satiny (10-20 minutes) adding flour as needed to prevent sticking.

Turn dough over in greased bowl; cover and let rise in warm place until doubled (about 1 hour). Punch dough down, cover and let rise again until doubled (about 45 minutes).

Sprinkle 2 greased (or 1 large) baking sheets evenly with 2 tablespoons cornmeal. Punch down, knead briefly on lightly floured board to release air; and divide in half into slightly flattened 8 inch round; place on baking sheet. Cover, let rise until doubled (about 40). Using razor blade, make 1/2 inch deep slashes on top of loaves, forming tic-tac-toe design; brush with egg yolk mixture. Bake at 375 degrees for 40 minutes. Cool on rack.