German wholemeal bread Sizilien style

Today my friend Vania taught me a German recipe for wholemeal bread. Like many Sicilians, she grew up in Germany while her parents worked there, then as they moved back to Sicily she kept going back to Germany, keeping strong ties with the country of her childhood.
Lately, she started bringing me this bread more often, as she understood I love it for breakfast with Sicilian bitter orange jam, but today I had some free time and what do I like to do on my free time? More cooking, of course! So we met to bake together.
The process was simple, with the right kind of self-raising wholemeal flour, some water and a couple of spoons of olive oil, it was done.
The main trick is having the patience to let it rise twice. At first 30 minutes, then once you shape it into a loaf, you let it rest for a further 45 minutes. Then bake it at 200 C° for 30 minutes.
By lunch time it was ready and as no bitter orange jam would fit for pranzo, we enjoyed it with another amazing Sicilian touch: some "strattu" (homemade tomato paste), a drizzle of extra-virgin olive oil and some basil.