In large bowl, dissolve yeast, brown sugar, and ginger in warm water. Let stand 5 minutes until yeast foams. Add salt and bread flour; beat well. Stir in whole wheat flour to make a stiff dough. Turn out onto lightly floured board and kneed 10 minutes or until dough is springy, smooth and satiny. Wash bowl, grease it, and add dough to bowl; turn over to grease top. Let rise in a warm place until doubled in bulk, about 1 hour.
Lightly oil or grease a 14x17" baking sheet and sprinkle with cornmeal; set aside. Punch down the dough. Divide in half and, on a lightly floured surface, shape into long loaves, rolling each piece first into a 5x12" rectangle, then rolling each up along the long side to make a long, narrow loaf. Pinch ends to seal.
Place loaves, seam side down, on prepared baking sheet. Make 4-5 slashes across each loaf with sharp knife or razor blade. Let rise until doubled, about 45 minutes. Brush each loaf with water and sprinkle with whole wheat flour. Bake in a preheated 400'F. oven for 15-20 minutes, until loaves are browned and crisp; remove to a wire rack to cool completely.
Makes 2 loaves; serve 16.