Whole Wheat French Bread

• 5 to 5-1/4 cups all-purpose flour
• 2 cups stone-ground whole wheat flour
• 2 packages (1/4 ounce each) active dry yeast
• 2-1/2 cups water
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 tablespoon butter
• Yellow cornmeal
• 1 large egg white, beaten
• 1 tablespoon water

1. Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115u0b0-120u0b0. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 additional minutes. Stir in enough remaining flour to make a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle two
4. with cornmeal and place each loaf, seam side down, on a greased
5. . Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour.
6. Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375u0b0 for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool.

flour, stoneground, active dry yeast, water, sugar, salt, butter, yellow cornmeal, egg white, water

Taken from www.tasteofhome.com/recipes/whole-wheat-french-bread/ (may not work)