1 package active dry yeast
1 cup warm water (110 degrees)
1 Tbl. olive oil
1 medium onion, chopped
1 tsp. salt
1/2 tsp. sugar
2 Tbl. dried rosemary
1 cup whole wheat flour
2 cups white flour, as needed
In large mixing bowl, sprinkle yeast over warm water and let stand for five minutes or until it becomes foamy. Meanwhile, in a skillet over medium heat, sauté onion in olive oil until transparent and beginning to brown. Add salt, sugar, and rosemary to yeast mixture. Add onions. Add one cup of whole wheat flour, stir, and add one cup of white flour. Continue to add flour until a soft dough is formed. Turn out onto floured board and knead for about 5 minutes. Put in a clean bowl coated with a little olive oil, and let rise in a warm place for an hour or until double, covered with a towel or plastic wrap. Punch down. If you are using a loaf pan, oil the pan, shape the loaf, and place in the pan. Cover and let rise until double before baking. If you are using a pizza stone, shape a loaf, cover, and let it rise on an oiled surface until double before baking. You can also flatten the loaf for a free-form shape, brush with olive oil, and bake immediately. All loaf types should be baked in a preheated 400F oven for about 35 to 40 minutes, or until a hollow sound is heard when tapped. A free-form shape will result in a thinner and crunchier loaf. Before sliding the loaf onto a pizza stone, be sure the stone is dry. Toss a nice layer of cornmeal on the surface just before baking to keep the dough from adhering to the stone.