Yeast blooms in warm water sweetened with rice syrup before olive oil, fresh rosemary, and garlic scent a dough of whole wheat, semolina, and all-purpose flours, kneaded up to fifteen minutes until smooth.
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Preheat oven to 375°F. In medium bowl, combine water, rice syrup, and yeast. Proof for 10 minutes or until mixture is foamy.
Add oil, rosemary, garlic, and salt. Add whole wheat bread flour, then semolina flour, and finally all-purpose flour in sufficient quantity to create dough that pulls away from sides of bowl.
Knead dough about 10-15 minutes , adding additional all-purpose flour as needed, until smooth dough has been created.
Transfer dough to large, clean, lightly oiled bowl and cover with plastic wrap. Proof in warm place for 45-60 minutes or until dough has doubled in size.
While dough is proofing, prepare bread pans or sheet pans with parchment.
Turn/fold dough. Rise one more time.
Divide dough into two equal-sized balls. Form dough into loaves and place in prepared loaf pans or sheet pans for final rise.
Loosely cover dough with damp towel and set aside in warm place. Rise for about 30 minutes or until dough has doubled again in size.
bread approximately 30 minutes or until dough is golden and firm to touch. Internal dough temperature should register approximately 190° to 205°F.
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