INGREDIENTS:

2 garlic cloves, crushed
1/2 cup butter, softened
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
1/2 cup warm water
2 1/2 cups water
2 tablespoons salt
3 1/4 cups whole wheat flour
3 1/4 cups all-purpose or bread flour
2 teaspoons white cornmeal

DIRECTIONS:

In a small bowl cream together crushed garlic cloves and softened butter. Set aside to use later.
Dissolve yeast with 1/2 cup warm water in a large bowl. Add an additional 2 1/2 cups water and salt. Stir in whole wheat flour, 1 cup at a time, then flour; mixing until the dough becomes stiff.
Turn the dough out onto a well floured surface. Knead for 10 to 15 minutes, or until the dough is smooth and elastic. Cover the dough with a cloth and let rest 10 minutes.
Dry and butter the bowl, knead the dough a few more turns, then form into a ball, place in the bowl, turning to coat. Cover the bowl and allow to rise until the dough has doubled in bulk, about 1 1/2 hours.
When doubled punch down and knead a few times.
Sprinkle a baking sheet with 2 teaspoons cornmeal.
Divide the dough into thirds. On a floured surface, roll each piece into a rectangle approximately 14 x 7-inches wide. Spread each rectangle with part of the garlic butter. Roll the long edge toward the opposite long edge and pinch the ends closed. Place the loaves on the baking sheet and with a sharp knife, slash at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour.
Meanwhile, preheat the oven to 400*F.
Bake the bread for 35 to 40 minutes with a pan of water in the oven. Spray the loaves with water several times to form a thick, crusty shell. Cool on wire racks.

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