Mix whole wheat flour and salt in a large glass mixing bowl. Set aside.
Crumble the fresh yeast in a small glass bowl and dissolve with almost 60 grams (¼ cup) of warm water.
Add the dissolved fresh yeast and the remaining water into the flour mixture and mix with a wooden spoon. Finally use your hands to bring the dough together, and make a ball (If the dough sticks to your hands, sprinkle some flour over the dough and continue working). Cover the ball with a plastic film. Let the dough double in size. It takes almost 45 minutes. If the dough gradually springs back when you gently touch the dough with your finger, it means it has risen well.
Deflate the dough with your knuckle . Flatten the dough, fold two ends in the center and seam with your fingertips.
Grease 8*4 inch (21*10cm) loaf pan with olive oil. Place the dough-seam side bottom- into the pan. Cover the pan with plastic film and let the dough double in size which takes almost 40-45 minutes.
Preheat the oven to 390°F(200°C) when the dough almost doubles. For a crusty crust create steam in the oven. When the bread is ready to bake, fill a metal wide dish with almost 3 cups of very hot water and place it on the bottom rack of the oven.
When the dough doubles, remove the plastic film. Slightly brush the dough with olive oil for a shiny look just before baking(optional).
Bake for almost for 40 minutes or until the color gets brown and there is a hollow sound when you tap the back of the loaf.
Remove the pan from the oven and immediately brush the top with olive oil again for a shiny look(optional). Let it cool in the pan for almost 25-30 minutes. Then slice and enjoy!