The best 100% whole wheat bread

First mix 100 ml of water, or half of it, with the 6 g of yeast until it becomes active.

When the yeast is already active, mix the whole wheat flour, the water with yeast, the remaining 100 ml of water and mix until a homogeneous mixture is obtained and add the salt to start kneading.

To knead you can alternate five minutes of kneading with three minutes of rest until the dough is homogeneous and smooth, I took about 15 minutes of kneading. And let it ferment for about one hour and 15 minutes, depending on the room temperature, covered until it doubles in size.

When it has doubled in size, we fold it in four like an envelope and shape the bread to let it rest again, but now for 40 minutes.

When the time has passed, we make a cut (greñado) and we put it in the oven at 220º with a tray with water underneath, 10 minutes and at 200º about 15-20, depending on the oven, when we see that it is done.

When it is done, let it cool so that it can be cut and enjoy.