Whole wheat rosemary bread

Since both my husband and I enjoy good bread, I have been making our own for the past three years. The possible variations are infinite, and since I make 1-2 loafs of bread every weekend, we do test a great variety. Here is just a recent one. This whole wheat rosemary bread was perfect for tuna melts. At least so my husband claims.

Ingredients
1.25 cup lukewarm water
2 tsp dry yeast
1 tsp sugar
1 cup whole wheat flour
2-3 cups all purpose flour
3 tbsp flax seeds
2 sprigs of fresh rosemary
2 tbsp olive oil
1 tsp salt

Preparation
The night before warm the oil and add the leaves of the rosemary to it. Do not fry, just warm up together. Set aside to sit at room temperature.

The next day add the yeast and sugar to a bowl, then mix in half of the water to bloom the yeast for 10-15 minutes. Add in the remaining water, the whole wheat flour, salt and 1 cup of the all purpose flour. Mix.

Knead and slowly keep adding the whole wheat flour. When it comes together, move onto a floured board and knead for 10 minutes, adding more flour as necessary. It should yield a beautiful, elastic dough.

Place onto a bowl and oil its surface. Cover with plastic wrap and allow to rise at room temperature until double in bulk.

Punch down and work the dough for 1 minutes. Shape into a round loaf and set on a baking shape liberally dusted with cornmeal. Cover with foil and allow to rise for another doubling.

Preheat the oven to 375F, score the loaf and bake for about 30 minutes.

Remove onto a cookie rack and cool covered with a non-fuzzy, clean kitchen towel.