For the mill bread, knead all ingredients well with your hands and shape into a loaf.
Dust the proofing basket well with flour and place the loaf in the proofing basket. Cover with a tea towel and let rise in a warm place for about 1 hour.
Preheat the oven, line a baking tray with baking paper and place the loaf on it.
Bake at a high initial temperature (230 degrees), reduce to 190 degrees after half the baking time and finish the mill bread for about 1 hour.
After you have taken the bread out of the oven, do the knock test from below, a finished bread must sound hollow.