Ingredients:

• 1 cup – whole Wheat flour
• 2 cups – all purpose flour
• 1 cup – lukewarm Milk
• 1 tbsp – yellow cornmeal
• 1/4 cup – warm water (110 degrees F/45 degrees C)
• 1 (.25 ounce) package – active Dry yeast
• 2 tsp – white Sugar
• 1 tsp – salt
• 1/8 tsp – baking soda

Method:

1. Lightly grease a microwave-safe 9×5 inch loaf pan. Sprinkle pan with cornmeal.
2. In a large bowl, dissolve yeast in water. Add milk, sugar, salt, soda, whole wheat flour and beat well.
3. Beat in all-purpose flour, .5 cup at a time, until a soft dough is formed.
4. Turn dough out onto a lightly floured surface, and knead for about 5 mins, or until smooth.
5. Form into a loaf and place into the prepared pan.
6. Place in microwave oven uncovered, at 50 per cent power, for 1 minute. Let it rest for 10 mins.
7. Repeat 1 or 2 times until the loaf has doubled in size.
8. Microwave on high for 4-6 mins, until top is no longer moist.
9. Let stand for 5 mins in pan. Remove and cool on a rack.