In a large bowl, combine the water, yeast, and sugar or honey. Set aside for 5 minutes, or until foamy.
Add the whole-wheat flour, cornmeal, salt, and oil. Using an electric mixer, beat well for 3 minutes (or beat vigorously by hand for 5 minutes). Stir in 1 3/4 cups of the unbleached flour.
Turn out onto a floured surface and knead in enough of the remaining unbleached flour to form a soft dough (be careful not to add too much flour). Knead for 10 minutes, or until smooth and elastic. Form the dough into a ball.
Coat a large bowl with no-stick spray. Add the dough and turn to coat all sides. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
Punch down and dough and refrigerate or freeze until ready to use. Let come to room temperature before using.
