Italian Bread made with Fresh Milled Flour

Currently, I am trying to make all of my breads, cakes and cookies with Fresh Milled Wheat to add more nutrition and fiber to our diets

Italian Bread with Wheat
350 grams hot water
1 teaspoon honey
250 grams whole wheat (I used hard white wheat freshly milled)
**Mix, cover and let the bran of the wheat hydrate for 20 minutes
7 grams (or 1 packet of yeast)
**Mix into the wheat mixture and let rest for 10 minutes to let the yeast to bloom
250 grams bread flour
10 grams salt
2 Tablespoons olive oil
**Knead 8-12 minutes, check the dough after 5 minutes to see how sticky it is and if it makes a windowpane yet. Then, continue to knead for 2-3 minutes and check the dough again. Once the dough is less sticky and stretchy it is done kneading. This should not take more than 12 minutes
**Cover and let the dough rest 30-60 minutes, until it has doubled in size
**Use just a small amount of flour to shape the dough into two dough balls (for two small Italian loaves or just one for a Large loaf) Cover the dough balls with a clean towel and let it rest 5 minutes
**Shape each dough ball into a loaf, place on parchment paper with at least 5 inches of room between each loaf. Cover with the towel again and let it rise 40-60 minutes
**Bake in a preheated 400ºF/205ºC - add a pan to the bottom rack of the oven and fill it with hot water before adding the loaves. This will add steam to the oven. You may want to spray, with a water bottle, the oven every 5 minutes to keep the oven filled with steam.
**Bake 30--35 minutes until the loaves reach 200ºF internally.
**Cool on a rack and enjoy. Freezes well for 3-6 weeks