1 1/3 pkgs. (4 tsp.) active dry yeast
1/2 c. warm water
Pinch of sugar

In a large mixing bowl, sprinkle yeast over warm water, add sugar and stir to dissolve yeast. Place bowl in a warm spot until mixture foams, about 15 minutes.

1 1/2 c. milk
1/4 c. (1/2 stick) butter, cut in 4 pieces
3 tbsp. honey
1 tsp. grated ginger or 1/8 tsp. ground ginger
1 tsp. fresh dill or 1/8 tsp. dried dill weed
1/8 tsp. dried basil
1/8 tsp. dried oregano
1/8 tsp. dried thyme
1/8 tsp. salt

While yeast is standing, scald the milk and stir in remaining ingredients. Cool mixture to lukewarm. Pour into the yeast and mix well.

1 1/2 c. stone ground whole wheat flour
3 c. unbleached white flour (approx.)

Beat flour into the liquid ingredients, one cup at a time, beating very well after each addition. (Use an electric mixer if possible.) Use all the whole wheat flour first, then add the white until batter forms a dough that will hold together in a ball but is too sticky to knead. Divide dough in half and pack each half into a well-greased one-pound coffee can. Press dough down firmly with greased knuckles to make sure there are no air pockets. Cover with well-greased plastic lids. (At this point, dough may be frozen for several weeks.)

Set cans in a warm spot until dough rises and bursts out of the tops of the cans, carrying the lids with it. Near end of rising time, preheat oven to 350 degrees. (Frozen dough should be allowed to stand at room temperature until the lid pops off, usually 4 to 5 hours.) Remove lids, if they are still clinging to the tops of the dough and bake the loaves in the preheated oven until puffy crown is well browned, 45 to 55 minutes. Loosen crust around top edge with a thin knife, and slide loaves from cans. Cool on a rack in upright position.