Yield - 2 to 3 narrow loaves of bread.
Ingredients:
1 packet (1/4 oz.) instant yeast
2 cups all-purpose flour
1 cup whole wheat flour -see note*
1 tablespoon sugar
1 teaspoon salt (or to taste)
2 tablespoons shortening
1 cup lukewarm water / or milk
( I use half of each)
1 egg white
1 tablespoon water
1/2 teaspoon salt
1/2 teaspoon honey
Preparation:
Mix the 2 cups all purpose flour, instant yeast, salt, and sugar in a large enough bowl for about 3x the contents. Add the lukewarm liquid and shortening and mix well. I mix by hand with wooden spoon, but by all means use a mixer on low speed. Add and mix in the 1 cup of whole wheat flour a little at a time (*note - or enough to make a stiff dough, it should fall away from your hand, not too sticky)
Turn out dough on a floured board and let rest for 10 minutes.
Knead well and let rise in a lightly greased bowl until doubled in bulk about 1 - 1 1/2 hours.
Turn out on lightly floured board. Divide the dough into two or three parts and let rest for 10 minutes.
Flatten each part with a rolling pin until about 1/4" thick. Roll up each flattened part into a long slender loaf - press firmly along the edges to seal up. Sprinkle corn meal on the baking sheet, lay each loaf on the sheet, leaving enough room for the second rising. Cut diagonal gashes about 1/2" deep in the loaves. Mix the egg white mixture and brush it on the loaves. Sprinkle with poppy seeds and sesame seeds if you like. Let rise again until doubled.
Pre-heat oven to 425 d. Put a pan in the bottom of the oven filled with boiling water. Place loaves on sheet on top rack , bake for 10 minutes, then remove and brush with remaining egg white mixture. Turn oven down to 375 and bake until bread sounds hollow when tapped - about 25 minutes.
Cool on a rack.
Eat some while it is still warm! Enjoy.
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