The loaf

Wholemeal bread

450gr wholemeal flour - in french farine complete T110
5gr dried yeast (2 flat tea spoons)
1, 5 tea spoons of salt
35ml rather hot water

mix flour with salt and yeast.
pour in the water, mix well until everything has been absorbed.
let rest 10mn or so.
then transfer to flat floured surface.
stretch out and fold back in two or three times, then turn vaguely into the shape of your rectangular tin. (you need to oil and flour it first)
put your dough into your tin, press down gently.

put some aluminium foil on top and let rest until its nice and rounded above the top of your tin.  this should take 2 hours or so.
throw quite a lot of flour on the top of it. it's so much prettier that way..

heat the oven to around 200c (for me that's 210 because my oven seems to be low)
put the tin in the oven and bake for 40mn

then remove from tin and put it back in the oven upside down for another 15mn.

Now, you can also make a sourdough version of this bread, to do so
first take 150 gr of sourdough and mix it to 150gr of your water and 150 gr of  your flour. in another bowl, mix the remaining flour and water and salt. that should be something like 220 gr of four for 130 gr of water, but adjust so that it's not too liquid but can hold itself in a nice firm ball. after a few hours, like 4 or 5, the sourdough mix should be ready, you can test it by dropping a very small amount of it in some water, if it floats then it's done.
mix then the sourdough mix to the flour and water mix and kneed it until it's unsticks from the surface you're kneading it on. (and a little more) then you can transfer to your floured tin and wait (and wait and wait) until it has risen slightly above the level of your tin, it wont rise much more in the oven.
cook it for 1 hour, relatively hot, then remove from the tin, put it back in the oven upside down and cook for another 25mn or so.