Mix the pack of dry yeast with 100 ml of lukewarm water in a bowl. Let stand for 30 minutes.
Mix the flour (800 g) with two teaspoons of salt in a bowl. Then gradually add the yeast water, milk and another 400 ml lukewarm water. Knead the dough well until it becomes smooth.
If necessary, add a little lukewarm water to make it nice and soft. You can vary the taste of your bread a little. With a little less salt and a little more milk, the bread becomes sweeter.
Now let the dough stand in the largest possible bowl for about 2 hours. It's best to put a kitchen towel over it and just let it open by itself.
Now put the dough in a loaf pan or shape it yourself as you like.
Fill a fireproof bowl with water and place it on the floor in the oven.
Then bake the wheat bread in the preheated oven at 200 degrees for 10 minutes. Then you open the oven door and let off the steam.
Bake the bread for another 30 minutes. For an extra nice crust, leave the oven door ajar for the last 5 minutes.
You can take it out as soon as it's nice and crispy. Then all you have to do is let it cool down.