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1
Combine 1 1/2 cups whole wheat flour and yeast in large bowl.
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2
Heat milk, honey and olive oil in heavy large saucepan over medium heat to 115&F., stirring occasionally.
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3
Remove saucepan from heat.
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4
Add milk mixture to dry ingredients.
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5
Stir in eggs, remaining 1/2 cup whole wheat flour, rolled oats, dried herbs and salt.
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6
Mix in enough flour 1/2 cup at a time to form soft, slightly sticky dough.
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7
Knead on lightly floured surface until smooth and elastic, 10 minutes, adding more flour if very sticky.
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8
Lightly oil large bowl.
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9
Add dough, turning to coat entire surface or you can use cooking spray.
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10
Cover bowl with kitchen towel or plastic wrap.
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11
Let dough rise in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.
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12
Coat cookie sheet with cooking spray.
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13
Punch dough down.
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14
Turn dough out onto lightly floured surface and knead until smooth.
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15
Divide dough into half.
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16
Pat each half into 1 1/2-inch-thick round.
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17
Place on prepared sheet.
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18
Cover and let rise in warm draft-free area until almost doubled, another 1 to 1 1/4 hours.
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19
Preheat oven to 375F (190C).
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20
Bake until loaves are brown and sound hollow when tapped on bottom, 40 to 50 minutes.
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21
Transfer to racks and cool slightly.
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22
Serve warm or cool.
