|Warm water||1 Cup (16 tbs) (130 F)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Unbleached flour||1⁄2 Cup (8 tbs)|
|Yeast||1 Tablespoon (1 Package)|
|Nonfat buttermilk||1 Cup (16 tbs)|
|Unbleached flour||3 1⁄2 Cup (56 tbs)|
|Olive oil||2 Teaspoon|
To make the sponge: In a large bowl, whisk together the water, cornmeal, whole-wheat flour, unbleached flour, yeast and honey.
Beat hard until creamy and smooth.
Cover loosely with plastic wrap and allow to rest at room temperature for 5 minutes.
To make the dough: Add the buttermilk, 1 cup of the flour, salt and oil to the sponge and beat until smooth.
Add the remaining 2 to 2 1/2 cups flour 1/2 cup at a time until a soft dough that gathers into a ball is formed.
Coat a medium bowl with no-stick spray.
Turn the dough into the prepared bowl.
Cover with plastic wrap and let rise in a warm place for 30 minutes.
To shape the loaves, gently deflate the dough with your fist.
Turn out onto a lightly floured surface and form into two oblong loaves; roll lightly in flour.
Sprinkle a baking sheet with cornmeal and place the loaves on it.
Let rise for 10 minutes, or until puffy.
Slash the tops of the loaves with a serrated knife.
Bake at 400° for 30 to 35 minutes, or until the loaves are golden brown and sound hollow when tapped.