Almond and Rosemary Wheat Bread

1 1/3 cup very warm water
1 package yeast
1 tsp sugar
1 tbsp olive oil
2 tbsp fresh rosemary, finely chopped
1 1/2 tsp salt
1 cup whole wheat flour
1/2 cup toasted chopped almonds
2 3/4 cup bread flour

1. In a large bowl stir together water, yeast sugar. Let stand for 5 minutes. Add oil, rosemary, salt. Add wheat flour, nuts, bread flour.
2. Knead 6-8 mins. Place dough in oiled bowl, turn to grease surface, cover.
3. To bake now, rise for 1 hour. To bake later, chill 2-24 hours. Let stand at room temp for 30 mins before baking.
4. Place dough on floured surface, cover, rest for 10 minutes. Place in 8"x4" roll on greased baking sheet, sprinkle with flour, cover and let rest 30-45 mins.
5. Slice cuts into top of loaf. Brush top with cold water or 1 tbsp water and an egg. Bake 30 mins at 375.