1 tbsp. active dry yeast (slightly more than 1 envelope)
2 to 2-1/4 c. bread flour
1-1/2 tsp. salt
1-1/2 tsp. sugar
1-1/4 c. room-temperature water
1/3 c. whole-wheat flour
1 to 2 tbsp. cornmeal

Combine yeast, 1 cup bread flour, salt, sugar and water in a bowl of heavy-duty electric mixer. Beat 2 minutes with flat beater. Add whole-wheat flour. Beat hard 2 minutes longer. Change to dough hook. Gradually add remaining 1 to 1 1/4 cups bread flour and beat to form soft, but not sticky, dough. Cover dough with dish towel. Set aside at room temperature 4 hours, punching dough down about once per hour. When rising time is finished, punch down once more. Divide into 2 portions. Shape into 2 round loaves. Place on baking sheets dusted with cornmeal. Cover with dish towel and set aside to rise at room temperature 1 hour.

Bake at 450°F for 10 minutes. Spray loaves with water. Reduce heat to 350°F and bake until light and crusty outside and browned on bottom, about 15 minutes longer. Cool breads on wire rack.

Makes 2 loaves.