Hearty Olive Rosemary Bread

I've been perfecting this recipe, adapted from this recipe on About Food, for more than a year and I think I finally have the proportions right. It's for bread making machines -- consult your machine's wholewheat bread recipes' flour quantities. If you need ratio adjustments, use this handy conversion link. When I fine-tuned the yeast quantity, it made a huge difference. I use an Oster 2lb Breadmaking machine, Model #5821. 

Olive Rosemary Bread 

Ingredients: 

• 1/3 - 1/2 c brine from olives
• Warm water, enough to make 1 1/2 cups when combined with brine
• 2 tablespoons olive oil
  pour wet directly into machine

• 1 3/4 c whole wheat flour
• 1/4 c ground flax seed
• 1 3/4 cups unbleached flour
  (grains total 3 3/4 c)
• 1 tsp salt
• 2 tbs sugar
• 1 tb dried rosemary
  mix dry in a bowl before adding to machine
  
  make little valley for
• 1 3/4 teaspoons active dry yeast
  
  after the beep at 2:20, add
• 1/2 to 2/3 cup finely chopped olives (about 2 dozen pitted olives)
  I've used kalamatas, spanish, even minced NOLA's Central Grocery Olive Salad!
• 3 or more garlic cloves, minced

Preparation:

Put brine in a 2-cup measure; add warm water to make 1 1/2 cups. 

Put all ingredients except for the olives in the bread machine according to your manufacturer's preferred order. (My order is in italics).

Choose basic or wheat setting; add olives at the beep.