In a large bowl dissolve the yeast with 1/2 cup of warm water. Add in the sugar and let stand for 5 minutes.

Add the whole wheat flour, salt, and remaining warm water. Mix until a very soft dough forms.

Add in the white flour and mix until most is incorporated into the dough. Turn onto a lightly floured surface and knead for 5 minutes.

Place in a large bowl sprayed with cooking spray. Turn to coat. Cover and allow to rise for 1 hour or until the dough has doubled.

In a small skillet melt the butter. Add in the green onions, parsley, basil, oregano, and garlic. Cook for 5 minutes. Set aside.

Punch down the dough after it has doubled. Turn onto a floured surface and roll into a 14 x 9 rectangle. Spread the butter, garlic, and herb mixture over top of the dough, coming within a half inch of the edges. Starting at the short side, roll up jelly-roll style. Pinch the seams to seal and tuck the ends under. Place seam side down in a greased loaf pan.

Cover the loaf pan and allow to rise for 1 hour or until it has doubled.

Preheat the oven to 375 degrees. Bake the loaf for 40-45 minutes or until the top is golden brown and the bread sounds hollow when tapped. Remove from pan and cool on a wire rack.