Whole Wheat Baquette

2 1/2 cups [/tag]all-purpose flour[tag]
2 1/4 cups
1 envelope
2 teaspoons sugar
2 teaspoons
1 1/4 cups
1/2 cup
2 Tablespoons butter
2 Tablespoons , optional

Combine flours in a large mixing bowl. Reserve 1 cup and
set aside. Add undissolved yeast, sugar and salt to flour in
mixing bowl and mix well. Heat water, milk and butter to
120 to 130 degrees F. Add warm liquids to dry mixture and
mix well until blended. Gradually add enough reserved
flour to form a soft ball of dough. Turn dough onto floured
service. Knead, with reserved flour, for about 10 minutes
or until dough is smooth and elastic. Cover and let rest for
10 minutes. Divide dough in half to a 16X10-inch rectangle.
Roll up lengthwise, as for a jelly roll. Grease baking sheets
and sprinkle with cornmeal if desired. Place each loaf on a
baking sheet. Slash top of loaves diagonally about 1/4-inch
deep and 2 inches apart. Cover and let rise until doubled,
about 30 to 40 minutes. Preheat oven to 400 degrees F.
Brush loaves with cold water. Bake for 15 minutes. Brush
again with cold water. Bake for 10 minutes more or until
golden brown. Cool on wire racks.