Rosemary Basil Baguette (Whole Wheat)

I've been on such an appetizer kick lately.  Tonight's dinner consisted of spinach artichoke dip, tomato basil bruschetta with crostini and a salad (recipes for dip & bruschetta here).  We originally had a 9 grain baguette that we bought, but it was getting extremely low, so I figured I'd make a baguette so we wouldn't run out for our dinner, since the bread was a pretty key ingredient of it.  With a new rosemary plant and basil plant that I got at the farmer's market yesterday, this baguette gave me the perfect excuse to use both of them.  I love love love breads that are infused with herbs, and this one is no exception.

I followed the same recipe as the french baguettes, but I adapted it by subbing white whole wheat flour for the all purpose, using honey instead of sugar, and adding in basil and rosemary, obviously.  I've included the changes below.

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