Honey Herb Bread - active dry yeast

Method

• In a small bowl or cup combine the yeast, warm water, and sugar. Stir and then let sit until frothy on top, about 10 minutes.
• In a large bowl mix the flours and salt. Add the yeast water, honey, water, thyme, and rosemary. Stir with a fork to combine until the dough starts to form a ball. Then, use your hands to knead and stir the dough until all of the loose flour becomes part of the dough.
• Flour your work surface and knead the dough, adding a teaspoon or so of water if the dough tears too much when kneaded. Knead for 3 to 5 minutes, until the dough does not break or tear when pulled, but stretches.
• Place the dough back in the large bowl and cover it with a slightly damp cloth. Let the dough rise for at least 1 hour in a warm place (if your oven has a "proof" setting, use it!).
• Place a piece of parchment paper on a baking sheet or stone and grease it with some butter. Take the dough (after it has risen the requisite hour), form it into a domed round, and place it on the parchment covered baking sheet. Cover it with the damp cloth and allow it to rise at least 30 minutes in a warm place again.
• Preheat the oven (unless you're using it for proofing your dough) to 350 degrees F.
• After the dough has risen the second time, take a sharp knife and draw it across the top of the loaf three times in one direction and twice in the opposite direction, making a crisscross pattern: like a tic-tac-toe board with too many lines. The lines you cut should open up into little troughs. Fill these troughs with a drizzling of additional honey. The top of your dough should look like it has little islands of dough surrounded by thin canals of honey.
• Bake the bread for 35 to 40 minutes. Enjoy warm with a bit more honey or some butter or both!