Instructions: Using a rye-whole wheat starter will give this bread a more pronounced tang. Or use a plain white starter for milder flavor.

Note 1: (I like Arrowhead Mills Hi-Lysine)

Mix sponge ingredients in a large bowl. Cover with a towel or plastic wrap and let sit until very bubbly and doubled in volume.

Mix in the flax meal, corn meal, oil and honey. Add the flour gradually until you cant mix by hand any longer. Knead in remaining flour and then knead in the salt in two portions. Form into a ball and let sit for 20 minutes, covered. Knead some more (remember, this is whole wheat and requires good long kneading) until smooth and elastic, adding flour as required.

Divide in two and shape into loaves. Brush the loaves completely with oil and place in large (9"x5") oiled pans. Cover with floured towel and let rise until above the pan. Slash tops with three diagonal cuts (straight down; not like baguettes) and put in a preheated and steamed oven at 400F. After 10 minutes, lower heat to 350F. Start checking for doneness at 45 minutes.

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