Olive Whole Wheat Bread

Directions

1. 1
   {"0":"Warm 3 oz of water to 110 F. Dissolve the dry yeast into the water and let it rest for 5 minutes.","2":"Add the rest of the water and the whole wheat flour and mix until blend.","4":"Add milk and honey.","6":"Add bread flour and blend until all the flour is well-moistened and the dough comes together.","8":"Add salt and oil and continue kneading until the dough becomes elastic (approximately 12 minutes). Add the olives and knead again for 5 minutes more.","10":"Put the dough into a lightly oiled bowl, cover with plastic wrap and allow to rest until it doubles it size (approximately 2 hours). Turn the dough out, this time on a lightly floured surface. Divide in half. Lightly knead and form the dough into loaves and place on a floured baking sheet or into two oiled loaf pans. Cover again and allow them to rise for an hour more. At this point you can preheat the oven to 400F.","12":"When the loaves have risen, make incisions on top with a serrated knife and brush the top with cold water.","14":"Bake for about 45 minutes or until the crust is nice brown and the internal temperature of the bread is 180F (I insert a kitchen thermometer in the middle of the bread). I put a bowls with water in the rack below the bread to create steam (good for the crust)."}