Crusty Whole Wheat Italian Bread - cooking recipe

Ingredients

1 1/4 cups water (105-115 deg.F.)
2 tablespoons light brown sugar or 2 tablespoons dark brown sugar
1/8 teaspoon ground ginger
1 1/2 teaspoons salt
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 package active dry yeast
2 tablespoons cornmeal, for dusting baking sheet

Preparation

----ForBread Machine----.
Add all ingredients except cornmeal to bread machine pan in the order recommended by your machine's manufacturer.
Select dough cycle and start machine.
----ConventionalMethod----.
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 knead 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.
----Shapingand Baking----.
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 edges to seal, and taper ends.
Place loaves, seam side down, on prepared baking sheet.
Let rise until doubled, about 45 minutes.
Make 4-5 slashes across each loaf with sharp knife or razor blade.
Brush each loaf with water and sprinkle with whole wheat flour.
Bake in a preheated 400 degree F oven for 15-20 minutes, until loaves are browned and crisp.
Remove to a wire rack to cool completely.
NOTE: I also use a spray bottle filled with water and spray the loaves and oven walls once or twice at 5-minute intervals at the beginning of baking.
You could also make this into one large oblong loaf or a round loaf, but baking time would need to be increased.