1 teaspoon active dry yeast
1 1/2 teaspoons whole wheat flour
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 teaspoon dried thyme
1 pinch dried rosemary
1/8 teaspoon dried basil
1/8 teaspoon dried salt
1 teaspoon onion powder
1/8 teaspoon dried thyme
Sift together the whole wheat flour, salt, oregano, basil, rosemary, thyme and rosemary. Set aside.
Whisk together the water and yeast, bringing the flour to a boil. Cover dough and let rise in a warm place until doubled in volume, about 8 hours. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Roll out dough from the bottom into a circular shape. Cut out 1/4 inch rounds and place on ungreased baking sheet. Grease and flour a 9x5 inch loaf pan. Place a piece of aluminum foil on top of loaf to prevent sticking.
Bake in preheated oven for 45 minutes. Unroll bread slices and brush with egg and salt mixture. Remove foil and spread with cream cheese mixture.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Meanwhile, while bread is rising, mix the melted cream cheese into the egg and salt mixture. Heat and stir briefly until smooth. Fold bread slices into cream cheese mixture.
Bake in preheated oven for 45 minutes, turning loaf halfway through. During the last minute of baking, place a green onion and parsley leaf in the center of the loaf.