Mediterranean Olive Bread

In a medium mixing bowl combine 2 cups of the all-purpose flour, the yeast, and thyme. Combine warm water, oil, brown sugar, and salt; add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole-wheat flour, olives, cheese, 1/2 cup wheat germ, and as much of the remaining all-purpose flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1 1/4-1 1/2 hours).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease a baking sheet. Shape each half of dough into a 10x3-inch oval. Place on the baking sheet. Cover and let rise in a warm place till nearly double (45-60 minutes).

With a very sharp knife or single-edge razor blade, cut a lengthwise slit about 1/4-inch deep on either side of the center of each loaf. Combine egg yolk and 1 tablespoon water; brush onto dough. Sprinkle with coarse salt, if desired.

Bake in a preheated 375 degree oven for 35-40 minutes, or till the bread is golden brown and sounds hollow when tapped. Remove from pan; cool on racks.