Step 1: Weigh 350 g of cold tap water into the bowl (to be more precise), crumble the yeast, let it dissolve thoroughly, add 250 g of whole wheat flour, mix everything well (can be stirred like pancake batter). Cover the work bowl well and let rise at room temperature for about 45-60 minutes.
Step 2: Freshen up the dough (i.e. give the yeasts and other small organisms new feed!): Add 350 g of water to the fermented dough, mix well and stir in 250 g of wholemeal flour. Cover the bowl well again and let rise again for 45-60 minutes.
3rd stage: Add the salt to the now vigorously fermenting dough and stir, knead in the remaining 500 g wholemeal flour thoroughly. Knead this main dough a little longer until you have a smooth, elastic dough that, as it were, cleans its bowl itself. If the dough sticks to your hands, moisten your hand with water and continue kneading.
Let the dough rest for approx. 20 minutes, cover well in the bowl. Then put the dough in a large bread pan for a 1,500 g bread or shape 2 loaves of the same size with wet hands and leave to rise well covered on the baking tray for about 10 minutes.
Preheat the oven to 250 ° C in good time; put a bowl of hot water on the bottom of the stove; A strong steam development at the beginning of the baking process is beneficial for browning and good rising of the bread.
Baking: Approx. 15-20 minutes at 250 ° C with steam, approx. 20-30 minutes at 200 ° C without steam (remove the water bowl!). The exact baking time cannot be foreseen, because the ovens work differently, and the baking time is directly dependent on the size of the baked goods. Therefore you should do a knocking test towards the end, i.e. knock on the bottom of the bread, if it sounds hollow, it`s done.
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