Whole Wheat French Bread

• 1 c. buttermilk
• 1 1/2 c. warm water
• 1 Tbsp. dry yeast
• 3 c. whole wheat flour
• 2 1/2 c. unbleached white flour
• 1/2 c. bran
• 1 tsp. salt
• cornmeal

1. Combine buttermilk and warm water.
2. The temperature of this mixture should be warm to the touch.
3. Sprinkle yeast over warm buttermilk mixture and let it set.
4. Combine flours and bran.
5. When yeast has dissolved and the surface is foamy, beat in 1/2 flour mixture.
6. Beat until dough is elastic.
7. Add remaining flour and salt.
8. Mix well.
9. Dough should form a ball in bowl, yet not be sticky.
10. Add more flour if necessary.
11. A stiff dough is required since loaves are baked on sheets rather than in pans and consequently have no side support.
12. Turn dough onto lightly floured sheets.

buttermilk, water, yeast, whole wheat flour, unbleached white flour, bran, salt, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=873723 (may not work)