Whole Wheat Kalamata Bread

1 cup plus 3 tablespoons milk 2 tablespoons granulated sugar 2 packages (4 ½ teaspoons) active dry yeast 3 ½ cups whole wheat flour 3 ½ cups unbleached, all-purpose or bread flour 2 teaspoons kosher salt 2 teaspoons herbes de Provence 1 cup cold water ¾ cup kalamata olives extra whole-wheat flour for dusting bread

Nutritional information per serving (1 ounce): Calories 83 (28% from fat) | carb. 13g | pro. 2g | fat 3g | sat. fat 0g | chol. 0mg | sod. 232mg | calc. 15mg | fiber 1g

In a small saucepan over medium heat, warm milk to 105° to 110°F. Remove from heat. Add sugar and yeast; stir to dissolve and let sit until foamy, about 5 minutes. Transfer mixture to a large liquid measuring cup. Insert the dough blade into the large work bowl of the Cuisinart® Food Processor. Add the flours, salt and herbs and process on the dough speed until combined, about 10 to 15 seconds. Add the cold water to yeast mixture. With the machine running on dough speed, add the liquid through the feed tube as fast as the flour absorbs it. Once the dough cleans the sides of the work bowl and forms a ball, add the olives. Process for 45 seconds to knead the dough and incorporate the olives. Dough should be smooth and elastic. Place the dough in a lightly floured plastic food storage bag and seal. Allow to rest in a warm place until doubled in size, about 1 to 1½ hours. Punch dough down and let rise again until doubled in size. (This rise can be omitted if pressed for time, but makes for a more flavorful loaf, with a more artisanal bread texture and crust.) Punch dough down and divide into three pieces. Shape each into an oblong loaf, about 10 inches in length and place on a baking sheet lined with parchment. Cover loosely with plastic wrap and let rise until doubled, about 45 to 60 minutes. Preheat oven to 350°F. Dust loaves with whole-wheat flour. Using a serrated knife, make three diagonal slashes in each loaf about ¼-inch deep. Bake for 25 to 30 minutes until browned and hollow-sounding when tapped. Cool on a wire rack. Bread slices best when allowed to cool completely before slicing. TIP: To make one 1¾-pound loaf, halve all ingredients and follow the same instructions.