Instructions

• In a small bowl, combine the warm water and honey. Sprinkle the yeast over the top, and let it sit for about 5-10 minutes until it becomes frothy to activate the yeast.
• In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, vital wheat gluten (if using), chopped rosemary, salt, garlic powder, oregano, basil, and black pepper.
• Once the yeast is activated, add 2 tablespoons of olive oil to the yeast mixture. Pour this mixture into the bowl of dry ingredients. Using a wooden spoon or dough whisk, mix until a shaggy dough forms.
• Transfer the dough to a floured surface and knead it for about 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
• Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
• Once the dough has risen, punch it down gently to release air. Shape it into a loaf or divide it into smaller pieces for rolls, depending on your preference.
• Place the shaped dough onto a baking sheet lined with parchment paper. Cover it with a kitchen towel again and let it rise for another 30-40 minutes.
• While the dough is rising, preheat your oven to 375°F (190°C).
• Before placing the bread in the oven, brush the top with the remaining 2 tablespoons of olive oil and sprinkle with flaky sea salt. Bake for about 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
• Allow the bread to cool on a wire rack for at least 15 minutes before slicing to maintain its texture and flavor.