2 pkgs. active dry yeast
1 c. milk
1 c. yogurt
1 tbsp. honey
2 c. whole wheat flour
Cornmeal for dusting pan
2 tbsp. vegetable oil
Approximately 3 1/4 c. unbleached white flour
2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

Pour 1/2 cup lukewarm water into small bowl and stir in yeast. Set aside for 5 minutes to dissolve. Meanwhile heat milk and yogurt in a small saucepan to just about body temperature. Pour the liquid into a mixing bowl, then stir in dissolved yeast and honey. Beat in all the whole wheat flour until smooth. Cover the bowl with plastic wrap and set aside in a warm, draft-free spot for 15 minutes or until bubbly. Generously dust a baking sheet with cornmeal.

Stir oil into the yeast flour mixture. In a separate bowl, mix 2 cups white flour with salt, baking powder, and soda. Stir mixture, about 1 cup at a time, into yeast mixture, beating well after each cup. Gradually stir in enough of the remaining white flour to make a soft but kneadable dough. Preheat oven to 425 degrees.

Turn out the dough onto a floured surface and knead for 5 minutes, using the remaining flour. Don't be too rough or too gentle while kneading dough. Divide dough in half and shape each half into a stumpy football. Place loaves on baking sheet or into loaf pans. Let the loaves sit, uncovered, for 10 minutes in a warm, draft-free spot. Bake for 30 minutes until the loaves are well browned on all sides and the bottoms make a hollow sound when tapped. Cool on rack.