Dissolve the yeast and honey in the warm water. Allow it to froth for about 10-15 minutes.

Meanwhile, whisk the flours together with the salt. Make a well in the center of the dry ingredients and add the yeast mixture, the olive oil, and the water. Using a dough hook combine the ingredients until a soft dough is formed. Dough might be a little sticky to the touch.

Lightly dust counter and your hands with flour. Knead the dough for about 5 minutes. Place dough into a greased bowl. Cover with a towel and let rise until doubled, about an hour.

Combine garlic, scallions, chives, rosemary, and about 5 or 6 turns of freshly ground black pepper in a small bowl.

Punch the risen dough down and add in herb mixture. Knead all the ingredients together well. Cover and allow to rise again until doubled, about an hour.

Preheat your oven to 400 F. Punch down dough and press into a rectangle, about 14" x 6". Roll the rectangle up and pinch the seam together. Place loaf onto insulated baking sheet, seam side down. Use a sharp knife to cut several 1/4" deep slits diagonally into loaf. Bake in preheated oven for 40-45 minutes (mine was 43).

Remove from oven and let cool on a wire rack.