The ingredients:
2 cups warm water (divided)
2 Tbs. yeast
2 cups whole wheat flour
2-1/2 cups white flour
1-1/2 tsp. salt
1/4 cup powdered milk
1 Tbs. sweet basil flakes
1 Tbs. crushed rosemary
1 Tbs. ground marjoram
1 Tbs. crushed parsley leaves
1/4 cup olive oil
1/2 cup honey
1 large egg
Combine 1/2 cup of the warm water and yeast in a small bowl and set aside. In a large mixing bowl, combine wheat flour, 2 cups of the white flour, powdered milk, salt, basil, rosemary, marjoram, and parsley and mix well.
In another bowl mix together the remaining 1-1/2 cups warm water, oil, and honey. Combine with dry ingredients and mix until well incorporated. Add the egg.
Once the egg is fully mixed in, combine yeast mixture with flour mixture. Continue to add remaining 1/2 cup flour until mixture is stiff and difficult to stir. Turn the dough out onto a floured surface and knead until smooth, adding additional flour to prevent the dough from sticking. Once the dough is smooth, place in a lightly oiled bowl and let rise in a a warm place until doubled, about 1 hour.
After the bread has doubled, work it down and shape into three free-form loaves. Cover and let dough rise again until nearly doubled, about 1 hour. Bake a lightly greased cookie sheet for 20-25 minutes, or until lightly browned.
Enjoy!
