1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
3 tablespoons buttermilk
1 1/2 teaspoons instant mashed potato flakes
1 cup whole wheat flour
1 tablespoon baking powder
2 tablespoons dried basil
2 tablespoons dried rosemary
1 teaspoon salt
1 teaspoon dried tarragon
1/4 cup chopped fresh parsley
1 teaspoon dried basil
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup sliced fresh parsley
In a small bowl, dissolve yeast and warm water in water; let stand until creamy, about 10 minutes.
In a large bowl, combine sugar, buttermilk, potato flakes, whole wheat flour, baking powder, basil, rosemary, salt, tarragon, parsley and basil. Mix well.
Heat a large skillet over medium heat. Add 1 cup flour and stir until well combined. Add 1/4 cup of water; mix easily. Stir in remaining flour; stir just until incorporated.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Return the dough to a lightly greased 4-in. round pan, and place the bread on a flat surface. Pat down a large portion of the dough; continue laying remainder onto the pan, rubbing onto the surface, until all dry. Brush yeast mixture with lemon juice, continuing to use 1 1 packet at a time to take about 2 minutes to get the dough together.
Place the fruit onto a greased baking sheet and brush lightly with 1/2 packet of lemon juice. Divide the dough into two equal pieces. Roll the pieces into a 6-in. square; remove fruit from the waxed paper. Place the pieces onto the greased baking sheet, leaving about 1/4 inch of space between each piece. Brush the bread with remaining lemon juice.
Frost tops of loaf with remaining lemon juice. Place loaf on serving platter.