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To make the sponge: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the whole wheat flour, cornmeal, yeast and water in a bowl.
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Let the mixture sit for 1 hour, or until it's foamy and full of bubbles.
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To make the dough: Mix the remaining ingredients into the sponge and knead — by hand, mixer, food processor or bread machine — to form a soft, supple dough, adding a small amount of extra water or flour as needed.
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Place the dough in a greased bowl, and cover it with a proof cover or plastic wrap. Allow it to rise for 1 1/2 hours, or until it's almost doubled in size.
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Turn the dough out onto a lightly floured or greased work surface. Divide the dough into 8 pieces.
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Round each piece into a ball, then shape each into an oval about 4" in length.
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Select a sheet pan that's about 18" x 13" in size, and grease it lightly, or line it with parchment.
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Place the ovals of dough side by side (long sides almost touching each other) on the sheet, leaving about 1" between each; they'll fill the pan end to end.
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Cover the pan and let the dough rise in a warm place for 1 hour, or until it's expanded enough so that the ovals are touching each other. (At this point, the whole thing may remind you of a caterpillar.)
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Preheat the oven to 375°F.
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Brush the top of the dough very lightly with water (or spray it gently), and sprinkle with a mixture of toasted sesame seeds and nigella seeds.
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Bake the bread for 25 to 30 minutes, until it's golden brown.
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Store, well-wrapped, for 3 days at room temperature, or freeze for up to 3 months.
