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 
           -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 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.