Herbed Cheese and Onion Bread

In a small bowl, proof yeast in 1/4 cup chicken broth for 10 minutes.

Into a large bowl, sift together the whole wheat flour and salt.

Add cheese, onion, rosemary, dill and marjoram and toss.

In another bowl, combine milk, the yeast mixture, chicken stock or broth, 1 egg and honey; when well combined, add to flour mixture, stirring until the dough is well blended.

Gradually add all-purpose flour and blend the dough until it forms a ball.

Turn the dough out onto a floured surface and knead it, adding more flour if it is too sticky, for 10 minutes, or until it is smooth and elastic.

Form the dough into a ball; put it in a buttered bowl and turn it to coat it with the butter.