Rustic Whole Wheat Bread

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2 cups warm tap water, about 110 degrees

1/4 c olive oil

2 1/2 teaspoons (1 envelope) active dry yeast

5 1/4 to 5 1/2 cups hard white wheat flour

4 teaspoons salt

2 Tbs flour for dusting

Cornmeal for the pans

1 cookie sheets or a large (at least 11×17-inch) jelly roll pan

pizza stone, optional

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