2 cups water – warm not hot (100-110°)
2 T unrefined sugar
Note that the purpose of the sugar is to feed the yeast not sweeten the bread.
It will sit on top, then dissolve, then drop, then rise in foam. This shows that the yeast is alive. If it doesn't exhibit this foaminess you should start over with another source of yeast.
If you do not have a flour mill you can, of course, use flour that you have purchased. 100% whole wheat. You will need 6–7 cups.
Add 2 cups flour to yeast mixture.
Add a dribble of olive oil to the bottom and swish it around with your fingers.
Put dough in bowl to coat bottom with oil.
Invert dough so the oiled surface is on top.
Let sit for up to 2 hours until it has doubled in size due to the yeast action.
Punch it down to release the air/gas. Kids love to do this.
Form it into a loaf.
Place in an oiled and floured loaf pan.
Even better - you could, instead, line the pan with parchment paper.
Set again in a warm oven to rise.
Take out of pan somehow.
The temptation of eating warm, fresh, homemade, just-out-of-the-oven bread may be too much for you. You may find yourself cutting the bread before it has cooled. This is fine. Enjoy.