PREP : 30 minutes
COOK :15-20 minutes
1 kg whole-wheat flour
1/2-teaspoon instant active yeast
2-cup warm water
3 tablespoons olive oil
1-tablespoon sea salt
1-cup bread flour
1/3-teaspoon instant active yeast
1/2-cup warm water
DIRECTIONS TO MAKE THE SPONGE:
In a small bowl stir together flour, yeast, salt, water and beat with electric mixer medium speed 5 minutes (or use your hand), if necessary add in a little flour or water until dough is smooth and elastic , then cover the bowl with plastic wrap.
Let rise 30 minutes. Place it in a refrigerator for at least 12 hours .
Place all dry ingredients a large bowl and add sponge dough, then add 1 cup water, beat with electric mixer medium speed 2 minutes and add the remain water stir 4 minutes.
If necessary add a little water or flour until dough is smooth and elastic then cover with plastic wrap and cover cloth towel. Let rise in a warm place 30- 40 minutes.
When the dough has doubled size transfer it to kitchen table and floured surface. Divide it 2 or 12 pieces, use your hand and form into oval shape then fold it like an envelope.
Cover with cloth towel, set a side 15 minutes and make the same instruction again.
Transfer each loaf to a parchment sheet and let them rise again about 15 minutes. Using a little brush, spread milk on each loaf gently.
Bake in preheated oven (230 C) for 15-20 minutes. When the loafs are golden on top, take it out of the oven.