MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Whole Wheat Baguettes
  Categories: Breads
       Yield: 16 servings
       1 pk Active dry yeast
       2 T  Light or dark brown sugar
         pn Ground ginger
   1 1/4 c  Warm water (105-115'F.)
   1 1/2 t  Salt
   1 1/2 c  Bread flour
   1 1/2 c  Whole wheat flour
            Cornmeal for dusting baking
   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 14x17 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 5x12 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 400'F. oven for
   15-20 minutes, until loaves are browned and crisp; remove to a wire
   rack to cool completely.
   Makes 2 loaves; serve 16.