MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whole Wheat Baguettes
Categories: Breads
Yield: 16 Servings

1 pk Active dry yeast
2 tb Light or dark brown sugar
pn Ground ginger
1 1/4 c Warm water (105ºF-115ºF)
1 1/2 ts Salt
1 1/2 c Bread flour
1 1/2 c Whole wheat flour
Cornmeal for dusting baking
- sheet

In large bowl, dissolve yeast, brown sugar, and ginger in
warm water. Let stand 5 minutes until yeast foams. Add salt
and bread flour; beat well. Stir in whole wheat flour to
make a stiff dough. Turn out onto lightly floured board and
kneed 10 minutes or until dough is springy, smooth and
satiny. Wash bowl, grease it, and add dough to bowl; turn
over to grease top. Let rise in a warm place until doubled
in bulk, about 1 hour.

Lightly oil or grease a 14" x 17" baking sheet and sprinkle
with cornmeal; set aside. Punch down the dough. Divide in
half and, on a lightly floured surface, shape into long
loaves, rolling each piece first into a 5" x 12" rectangle,
then rolling each up along the long side to make a long,
narrow loaf. Pinch ends to seal.

Place loaves, seam side down, on prepared baking sheet. Make
4-5 slashes across each loaf with sharp knife or razor
blade. Let rise until doubled, about 45 minutes. Brush each
loaf with water and sprinkle with whole wheat flour. Bake in
a preheated 400ºF/205ºC oven for 15-20 minutes, until loaves
are browned and crisp; remove to a wire rack to cool
completely.

Makes 2 loaves; serves 16.

From: http://www.recipesource.com

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