Mix yeast, sugar and half of the milk. Stir until the yeast dissolves.

In the bowl of your stand mixer put the rest of the milk, water, olive oil, thyme, oregano, coriander, garlic and salt. Blend for a few seconds.

Add about half of the white flour and mix for 1 min. Add the yeast mixture and mix until incorporated. Add the rest of the white flour and keep mixing on low speed.

Continue with the whole wheat flour in two additions. Knead for 5 to 6 min until the dough is smooth.

Add the olives and keep kneading on low speed until they’re evenly distributed. NOTE: At first, it will look a bit muddy because of the olives’ extra moisture. After a while, the dough will come together.

Put the dough in a large oiled bowl and cover with plastic wrap. Place it in a warm spot. Let it rise for 60min.

Oil your hands and press the dough gently to deflate it. TIP: Use olive oil when you work with yeast doughs if you want your breads to stay soft & fluffy. Extra flour could ruin the recipe.

Weigh the dough and cut it into 12 equal pieces. Shape balls and arrange them on a baking sheet covered with parchment paper.

Optionally, you can decorate them using a baker’s blade or a sharp knife. Cover with plastic and a clean towel. Let them rise for another 30 min.

Brush the buns gently with milk to give a nice colour.

Bake in a preheated oven, at 190°C / 375°F, for 20-25 min until they’re golden brown. Enjoy!