Herb and Onion Bread

This bread is good, although I still prefer the onion/dill bread over this.

Herb and Onion Bread
1 1/3 cups water
2 tsp. yeast
1 1/2 tsp. salt
1 1/2 tsp. dill weed
1 Tbsp. sugar
1 Tbsp. dried onion flakes
1 1/2 Tbsp. lemon juice
3 Tbsp. canola oil
3 cups whole wheat flour
1 cup bread flour
1 1/2 Tbsp. gluten

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast, salt, dill weed and sugar. Let stand 5 minutes.

Stir in onion, lemon juice, oil and whole wheat flour. Beat well. Cover and let rest 15 minutes. Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Glaze the loaves with an egg mixture, and sprinkle with sesame seeds and poppy seads. Bake 30 to 35 minutes until loaves are golden. Cool on wire rack.