Grind the wheat finely. Mix the yeast and salt in the (warm) buttermilk, add the whole wheat flour and knead everything for 10 minutes (hand mixer or food processor). The dough should then be completely detached from the edge of the bowl and no longer stick, so that it can also be kneaded by hand. Now cover and keep warm for 30 minutes.
Then knead by hand for a few more minutes (now you can also knead in sunflower seeds, for example, which would weigh down the dough before rising) and shape into an elongated loaf. To rise again, either place the dough top down on a greased baking sheet or place the dough top up in a floured elongated proofing basket (36 cm long), cover and let rise for about 20 minutes.
Then you can cut three times at an angle to the bread that has been on the baking sheet with a knife. The bread that has gone in the proofing basket is not cut because it has nice grooves. Spray the bread with water and bake for 20 minutes, then 30 minutes at 200 ° C on the second rail from the bottom in an oven preheated to 230 ° C, in which a flat container with water is placed at the bottom.
Since the bread is pushed free and has been sprayed with water, it has a very nice, crispy crust. By kneading for a long time, the crumb in the bread becomes nice and even and the bread does not crumble when it is cut.
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