Whole Wheat Honey Milk Bread

I have been baking breads almost every weekend since I am really keen to perfect the art of baking. And I feel I am improving my skills. I made many modifications to the original recipe to get a softer bread, experimented with the temperature too and the outcome was pretty good. Is there any scope for improvment... I think I can do better. A softer crust is what I am aiming for. If I use plain flour it turns out right but with whole wheat the crust is not as soft as store bought. The bread tasted really nice. The honey add a bit a of gloss and flavour to the bread. Perfect straight from the oven for breakfast with plain butter.

Ingredients
4 cups whole wheat flour
2 cups plain flour
3 tbsp extra virgin olive oil
2 tbsp honey
2 tsp rapid rise yeast
1 tsp salt
1 cup warm milk
1 1/4 - 1/2 cup warm water.

Method
Mix the yeast and flour in a large bowl. Make a well in the center and place the salt. Pour the milk, honey, oil and water into the center and knead to get a smooth and soft dough. To check if it well kneaded, press the dough lightly with your finger. The dough should bounce back without leaving an impression. If it leaves an impression, it means that you need to continue kneading. Shape the dough into a large ball and place it in a well oiled bowl. Cover with cling film or use a large zip lock back to place the bowl in it. Leave it to rise till it is almost double, about 1-2 hours. Punch the dough, cover and let it rest for 5 mins. You can also keep it in the fridge at this point. Remove it about 1-2 hours from the fridge to allow it to come to room temperature. Knead for about 3-4 minutes and shape as desired. Brush the tops with milk. You can also top them with sesame or poppy seeds. Press slightly.

Allow it to rise for about 30-45 minutes. Bake at 200C for 10-15 minutes till it is well browned. Allow it to cool slightly and before cutting.

I baked the bread in various shaped rolls but could not take pictures. I took the picture of the left over rolls.