Whole Wheat Bread with Honey

In a large bowl, pour in the milk

Add salt, honey, and olive oil

Mix well and let it cool down to room temperature

Dissolve the yeast in warm water

Combine the cooled-down milk mixture with the yeast mixture and mix well

Gradually add 3 cups of whole wheat flour, beating well after each addition until the dough is smooth and creamy

Add the germ of wheat or oats and enough flour to form a dough that can be kneaded

Place the dough on a floured surface and work it until it becomes soft and elastic (for at least 10 minutes)

Place the dough in a clean bowl, lightly oiled with olive oil

Oil the surface of the dough as well

Cover and let it rise in a protected place until it doubles in volume (for about 1 hour)

Knock down the dough with your fist, knead until smooth, and place it back in the bowl

Cover and let it rise again for another 45 minutes

Knock down with your fist and divide the dough into 2 parts

Shape 2 loaves and place them in two English-style loaf pans or one large round cake pan or individual molds

Cover and let it rise in a protected place until the loaves grow to the edge of the pans

Do not let it rise too much

Preheat the oven to moderate temperature (170°F)

Place the loaves in the oven and bake for 45 minutes or until, when tapped on the surface, it gives an hollow sound

Unmold and let it cool down

Once cooled, brush the top with heavy cream or olive oil to make it soft

Serves 2 breads.