No-Knead Herb Bread

2 pk Dry yeast

2 c Warm water (105-115 degrees)

2 ts Salt

1/2 c Sugar

2 c Whole wheat flour; divided

4 All-purpose flour; 4 to 5,

-divided 1 Egg

1/4 c Vegetable oil

3/4 ts Dried whole basil

1/2 ts Rubbed sage

Recipe by: Southern Living

Dissolve yeast in warm water; let stand 5 minutes. Combine yeast mixture, salt, sugar, 1 cup whole wheat flour, and 2 cups all-purpose flour in a mixing bowl. Beat at medium speed of electric mixer 2 minutes. Add egg, oil, herbs, and 1/2 cup all-purpose flour; beat at medium speed 2 minutes. Combine remaining flours; gradually stir in enough to form a moderately stiff dough. Divide dough in half; place each portion in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, one hour or until doubled in bulk. Punch dough down; shape each portion into a loaf. Place in two greased 9- x 5- x 3-inch loafpans. Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. Bake at 375 degrees for 25 to 35 minutes or until loaves sound hollow when tapped. Remove from -----