1 pkg dry yeast
1 c warm water
2 Tbsp chopped fresh rosemary leaves
1 tsp granulated sugar
1 tsp salt
1 ¼ c whole wheat flour
1 ¾ c all-purpose flour
3 Tbsp olive oil
1 beaten egg
In large bowl, add yeast to the warm water, add sugar. Let stand about 5-10 minutes until foamy and doubled. Add rosemary, salt, whole wheat flour, and a cup of the regular flour. Stir with wooden spoon until its mixed and forms into a loose, sticky ball. Add the remaining flour, turn out onto a floured surface and knead about eight minutes. Place in oiled bowl, cover and let rise until doubled. Punch down. Shape into a slightly flattened ball. Place on lightly oiled baking sheet. Brush loaf with oil. Let rise for 45 minutes until almost doubled. Brush with beaten egg. Bake at 375 degrees until top is browned, about 45 minutes or until it sounds hollow when tapped. Remove and cool.
