adapted via purebread.ca
Choose a bowl large enough to allow dough to expand to double its size. Mix flours, yeast, salt, lavender and rosemary together. Mix water and honey together. Add water/honey mixture to flour mixture and mix until just combined.
Tip dough out onto a smooth, very well-floured surface. Mix by hand until dough is smooth and comes away from the work surface easily. Return to bowl. Cover with a plastic bag and set aside in a warm (room-temperature), draft-free place for 2 hours.
Two hours after mixing, place dough on a well-floured work surface. Shape into a tight oval. Cover with a damp cloth and leave in a warm (room-temperature), draft-free place for 1 hour.
At this time, place a pizza stone or heavy-bottomed cookie sheet on the middle rack of your oven and preheat to 425°F. The dough will be ready when it does not spring back readily when poked with your finger and instead leaves a small indentation.
At this point, carefully remove pizza stone or cookie sheet from oven. Transfer dough to the stone or sheet, and, acting quickly to preserve the heat, spray with water and use a small, sharp knife to cut the top of the dough in 3 diagonal cuts approximately ½-inch deep.
Quickly place loaf in the oven. Bake for approximately 30 to 35 minutes.
After 15 minutes, rotate loaf to allow for even cooking.
The bread will be done once it has a golden colour and the bottom sounds hollow when tapped with your finger.
Cool on a wire rack for 20 to 30 minutes