Rustic Peasant Bread with Dill

1. In a large bowl, sprinkle yeast and 2 teaspoons (10 ml) of the sugar over the warm water; stir until yeast dissolves completely. Let stand until foamy, about 5 minutes.
2. Meanwhile, in a small skillet, heat olive oil over medium heat. Add onion and garlic. Sauté for 4 minutes. Remove from heat.
3. Stir the remaining 4 teaspoons (20 ml) sugar into the yeast mixture, along with the eggs, salt, and the olive-oil onion mixture. Stir in the whole wheat flour and 3 cups (420 g) of the all-purpose flour. Beat until well blended. Add another 2 cups (140 g) flour, 1/4 cup (35 g) at a time, beating after each addition.
4. Turn dough out onto a lightly floured work surface and knead by hand until smooth and elastic, about 10 minutes, adding up to 1 cup (140 g) additional all-purpose flour as needed, 1 tablespoon (9 g) at a time as needed to keep the dough from sticking. Gradually knead in the fresh dill.
5. Form dough into a ball and place in a bowl which has been lightly sprayed with cooking spray, turning dough over once to coat the top. Cover and let rise in a warm place for about 1 hour, until doubled in bulk.
6. Punch the dough down and knead briefly on a lightly floured work surface. Divide the dough into 2 equal portions and shape each portion into a tight 7-inch (17.5 cm) round loaf. Lightly spray 2 large baking sheets with cooking spray or line with parchment paper. Place formed loaves on the prepared baking sheets. Cover and let rise in a warm place until puffy, about 30 minutes.
7. Preheat oven to 350°F (180°C). Using a sharp knife or razor blade, make 1/4-inch (0.6 cm) deep slashes on top of each loaf in an X. Lightly dust top of each loaf with all-purpose flour. Bake, uncovered, until well browned and loaves sound hollow when tapped on the bottom, 40 to 45 minutes. Transfer loaves to a rack to cool. Serve warm, first cutting loaf in half, then slicing.