2 c. bread or all purpose flour, approximately
1 pkg. dry yeast
2 tbsp. sugar
1/3 c. nonfat dry milk
1 3/4 c. hot water (120 to 130 degrees)
1 egg
3 tbsp. finely chopped fresh parsley, or 1 tbsp. dried
1 tsp. chopped fresh oregano, or 1/3 tsp. dried
1/2 tsp. grated nutmeg
1 1/2 tbsp. finely chopped fresh chives, or 1/2 tbsp. dried
1 tbsp. finely chopped fresh basil
2 tbsp. cooking oil
2 tsp. salt
3 c. whole wheat flour
1 tbsp. butter, melted

Combine 1 1/2 cups white flour, yeast, sugar, dry milk and hot water. Add egg, herbs and nutmeg. Mix and set aside uncovered for 15 minutes while mixture ferments and bubbles. After 15 minutes, beat the bubbles out of the fermented batter. Add the oil, salt, and 2 cups whole wheat flour. Add flour, 1/4 cup at a time, alternating between the white and whole wheat, until a rough ball forms. Knead. Grease a large bowl. Place dough in bowl and cover tightly with plastic wrap. Leave at room temperature to rise until double in bulk, about 40 minutes. (If prepared with a new fast rising yeast at the recommended higher temperatures, reduce the rising times by half.)

Divide the dough into 2 pieces and shape each into a ball. Press each ball into an oval roughly the length of a bread pan and fold in half lengthwise. Pinch the seam to seal, and place in the baking pan with the seam side down. Cover the pans with wax paper or a Teflon sheet and leave to rise until the dough reaches the height of the pan, about 35 minutes. Bake bread in preheated 400 degree oven until golden brown, about 35 minutes. Cool on metal rack before slicing. While still warm, brush with melted butter.