French Wheat Baguettes

• 1 dry yeast
• 1 teaspoon sugar
• 1 1/2 cups warm water divided, 105 to 115 degrees
• 3 1/4 cups bread flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons salt
• vegetable cooking spray
• 1 tablespoon cornmeal

1. Dissolve yeast and sugar in 1/2 cup warm water in a small bowl; let stand 5 minutes.
2. Place bread flour, whole-wheat flour, and salt in food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and remaining 1 cup warm water through food chute; process until dough leaves sides of bowl and forms a ball. Process 15 additional seconds.
3. Turn the dough out onto a lightly floured surface, and knead 3 or 4 times.
4. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.
5. Punch the dough down, and turn out onto a lightly floured surface; knead 3 or 4 times. Cover and let rest 5 minutes. Divide the dough in half, and roll each portion into a 17 x 9-inch rectangle. Roll up each rectangle, starting with a long edge, pressing firmly to eliminate air pockets; pinch ends to seal. Place each roll, seam side down, in an 18-inch-long baguette pan coated with cooking spray and sprinkled with cornmeal. Cover and let rise 45 minutes or until doubled in bulk.
6. Uncover the dough; using a sharp knife, make 6 diagonal cuts 1/4 inch deep across top of loaves. Spray loaves with water. Bake at 400 degrees for 25 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks.

yeast, sugar, water, bread flour, whole wheat flour, salt, vegetable cooking spray, cornmeal

Taken from www.yummly.com/recipe/French-Wheat-Baguettes-1654275 (may not work)