Whole Grain Bread with Rye & Wheat (Eat This) is a German recipe, just right-click to translate. After grinding rye and wheat grains, you mix and add flour, kneading to the dough, where it will rise in a warm place for 2 hours, after covering with a damp cloth. This is a traditional loaf that needs a lot of rising and kneading, then is baked for 25 minutes.
If you don’t want to bake your own bread, visit a local bakery to support your indie shops. Most real bakers get up early and make proper bread that is left to rise, rather than supermarket loaves that tend to be part-baked and often contain milk and/or palm oil.