Whole Wheat French Bread

Directions

1. Put all flour in mixer bowl (except 1 c. white and 1/2 c. whole wheat). Add in salt and fast rise yeast. Put water, sugar and butter in measure cap. Heat butter and cold to 120 degrees. (Kitchen Aid Mixer) Using mixer with dough hook; mix flours on low (#2) 30 seconds. Add in liquid gradually over 1 minute while mixer on low (#2) plus 1 more minute. Continue on low (#2) add in 1/2 c. flour at a time as needed (about 5 min). When dough clings to hook, knead for 7-10 min (#2).
2. Then put in greased bowl. Let rise to double in bulk. Knock down and knead 2 min. Let rise again. Form into 4 long loaves. Place on greased baking sheet sprinkled with corn meal. Brush with water. Let rise. Brush with glaze. Bake at 375 degrees for 20 min. Brush with glaze. Bake 20-25 min longer.
3. Egg White Glaze: 1 egg white and 2 Tbsp. water. Mix well.