Whole Wheat Flour
Olive oil for the second time
The second salt
How to make whole wheat bread
Add 2g of salt to the whole wheat flour, add the yeast water that has been boiled in warm water and knead with a spatula until no dry flour is visible.
After 20 minutes, add 25g of olive oil and knead the dough until the oil is incorporated into the dough.
Take it out the next day and temper it for about an hour, exhaust it after an hour, and let it sit for 20 minutes.
After 20 minutes roll out into a rectangle with a rolling pin, brush with 12g of olive oil, sprinkle with 1g of salt, then sprinkle with coarsely pounded nuts, roll from the bottom up into a cylinder, then cut with a knife, braid and place in a toast box for a second fermentation, ferment until the toast box is 9 minutes full.
Place in preheated oven at 180 degrees for 45 minutes, cover with foil halfway through.