Dark Herb Bread

I used this bread for the Cheddar Tomato Spread (recipe on previous post). It has a great texture for sandwiches and went well with the sharp Cheddar.

I broke down and finally bought a mortar and pestle after trying to pulverize the garlic and herbs with an ice cream scope and saucer! It's from my favorite bread book, James Beard's On Bread.
2 packets dry yeast
1 Tablespoon granulated sugar (1 used raw sugar, which was yummy; the yeast like it alot.)
1 1/2 cup warm water (warm on the wrist,like a baby bottle -- about 100 to 115 degrees)
3 cups whole wheat flour
1 cup rye flour
1 1/2 cups white flour
1/4 cup olive oil
1 Tablespoon salt (I used Kosher)
1 teaspoon freshly ground pepper
3 small cloves of garlic, peeled
2 Tablespoons parsley, chopped
1 teaspoon rosemary

Proof the yeast with the water, sugar, and 1/2 cup water.
Mix the flours, reserving 1/2 cup of white flour.
Add the salt, pepper, and olive oil and mix well.
Add the yeast mixture and 1 cup water.
Mix into a sticky dough.
Grind the parsley, garlic, and rosemary into a paste. (Ice cream scoop doesn't work very well!)
Work the paste into your dough.
If you have a small food processor, divide dough in half and work half at a time with the bread blade. Process until the dough is smooth and elastic, adding more flour if needed.
After you knead both halves, place in in a well-oiled bowl, turn to coat, with the oil.
Cover and let rise in a warm place until doubled in bulk, about 1 1/2 to 2 hours.
Punch down, knead another 5 minutes, and shape into two loaves.
Place in two well-buttered bread tins.
Cover and allow to rise above the rim of the loaf tin.(Cover with plastic or brush with oil to prevent dough from drying out)
Slash the loaves about 1/2 inch deep with a sharp knife or razor blade.
Bake in a preheated oven at 400 degrees for 20 minutes, then reduce the heat to 350 degrees and continue baking for 30 minutes.