In a large mixing bowl, combine, 2 cup whole wheat flour, yeast, sugar, and salt. In small saucepan, combine milk, water, and oil. Heat until mixture is very warm (120-130F). Gradually add to whole wheat flour mixture. Beat with electric mixer, scraping bowl occasionally. Add eggs and remainder of whole wheat flour. Beat until smooth, Mix in herbs, using a large spoon. Stir in about 2 cups all-purpose flour, or enough to make a soft dough. Turn dough out onto lightly floured surface; knead until smooth and elastic. Place in well-greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk.
Punch down, let rest 10 minutes; and form in to two smooth round balls with hands, being careful not to create large folds in dough. Place in a greased baking pan. Brush with oil; sprinkle with onion salt. Let rinse until doubled. Bake at 350F about 35 minutes, or until golden brown. Remove from baking sheet and cool on wire rack. Freezes well.
Cajun Country -- New Iberia, Louisiana