In a large mixing bowl, combine the 1/4 cup warm water, yeast, and the 1 teaspoon sugar. Let stand for 5 to 10 minutes or until yeast dissolves and mixture is bubbly on top.
Stir the remaining 1 cup warm water, the 1/4 cup sugar, salt, oil, orange flower water, if you like, and orange peel into the yeast mixture. Add whole-wheat flour and mix well to combine. Let stand for 5 minutes.
Add 1-1/2 cups of the all-purpose flour. Beat on low speed of an electric mixer for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes, scraping sides of bowl occasionally. Stir in as much of the remaining all-purpose flour as you can with a wooden spoon.
Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total).
Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until doubled (about 1 hour).
Punch the dough down; turn out onto a lightly floured surface. Divide dough in half. Cover the dough and let rest for 10 minutes. Shape each half into a ball; flatten slightly to a 6-inch round loaf. Lightly coat tops with additional flour.
Lightly grease a large baking sheet; sprinkle with cornmeal. Place loaves on the prepared sheet. Cover and let rise in a warm place until doubled (45 to 60 minutes). Using a sharp knife, make 3 or 4 diagonal cuts 1/4 inch deep across top of each loaf.
Bake in a 375 degree F oven about 30 minutes or until bread sounds hollow when lightly tapped. Cover loosely with foil during the last 5 to 10 minutes of baking to prevent overbrowning, if needed. Immediately remove bread from cookie sheet. Cool the bread loaves on wire racks.