Separate the Egg (2) and set aside.
To prepare the dough, in a large bowl, whisk together Milk (1 cup), Water (1 cup), Olive Oil (2/3 cup), Active Dry Yeast (1 tablespoon), Egg White (2 N/A), Salt (1 teaspoon), and Granulated Sugar (1 tablespoon).
Slowly incorporate Whole Wheat Flour (6 cup), 1 cup at a time, until you form a soft dough that is slightly sticky. Form dough into a ball and allow to rise for 1 1/2 - 2 hours.
Turn out dough onto a lightly floured surface. Divide dough into 12-13 pieces,105-110 grams each.
To shape the dough, use your hands to stretch each dough piece into an oval shape, and spread some Black Olive Tapenade (1/2 cup) evenly onto dough, leaving about a 1/4 inch margin around the sides.
Fold half the oval over the other half horizontally, and pinch together all the edges to contain the olive spread.
Now use your palms to roll the dough into a long rope, about 8-10 inches long.
Twist dough by holding both ends in your hands and twisting each side in opposite directions then connect at the ends to form a ring.
Place each ring onto a parchment-lined baking sheet. It is okay if the sides of the rings are touching. Let rest for one hour.
Preheat oven to 375 degrees F (190 degrees C).
While the oven is preheating, brush each ring with Egg Yolks and sprinkle with Black Caraway Seeds (1 handful).
Bake for 25-30 minutes, until tops are golden. Serve and enjoy!