Need a recipe for 100% Whole Grain Bread without an Oven Bread Maker

Hello everyone!
We need a bread recipe like this.
1. Only on natural wheat leaven (without yeast).
2. Using only whole grain wheat flour.
3. Not requiring a lot of attention, long-term attachment to the process, preferably without "stretch and fold", it is better on dough (to put it on at night and forget it until morning).
4. Without a bread machine, without a combine (manual kneading).
5. That the recipe is accurate, proven and proven by experience.
6. It goes without saying that the bread is tasty.

Weak?

Weak?

The recipe is weak, but I can tell you how I make such bread:
I take a glass of cottage cheese whey, mix it with a glass of c / s flour, add a couple of tablespoons of poppy or sesame seeds or other seeds and leave it warm (at about 25 grams) for a day. In a day, a gorgeous dough is obtained, on which bread can be baked even without sourdough (if it does not "go on a spree" in a day, then either wait another 5-8 hours, or add cakes) In the finished dough, I add a teaspoon of salt, hot pepper, turmeric, sometimes a tablespoon of sugar or honey, a couple of tablespoons of tomato paste and vegetable oil, add flour to the correct bun, knead the dough well and send it to the mold in a very a warm place (30-35 g) for lifting. After increasing about twice, I put it in a preheated oven, which I have a bread maker.
It turns out very tasty and lazy bread.

4. Without a bread machine, without a combine (manual kneading).

This is what I love! If there are no problems with batter - a whisk and all that, then thick with weak female hands can be difficult to knead, then I use the principle of a mixer: I put the ingredients in a small 2-3 liter saucepan, rest a wooden spatula with one hand on the dough and start twisting the saucepan along circle with the other hand. Believe me, this is much easier and more convenient than just kneading the dough with a spatula or with your hands, and for greater convenience, I put a soft tack under the pan (it makes it easier to twist the pan (bearing?)) And attach a small silicone mat over the potholder (so that the pan sits firmly and does not slip torsion).
And it is especially convenient to handle rye sticky dough this way. If I often trust wheat and semi-wheat to knead a bread maker, then I do not raise my hand to strain it with rye.

I take a glass of whey from cottage cheese, mix it with a glass of cz flour,

Galina, it turns out that you only need one glass of liquid (whey) for this bread and that's it? Without water? What is the weight of the bread?

I add a couple of tablespoons of poppy or sesame or other seeds and leave it warm (at about 25 grams) for a day.

And poppy seeds and sesame seeds are added at the dough stage for what purpose? Do they somehow contribute to the activation of the dough?

Galina, it turns out that you only need one glass of liquid (whey) for this bread and that's it? Without water? What is the weight of the bread?

I don't weigh bread and ingredients for it, I measure everything with glass spoons; and tomato paste, vegetable oil, honey (molasses) are also liquids, so the total volume of liquid comes out much more than a glass, then I add flour to one and a half glasses, or even two.

And poppy seeds and sesame seeds are added at the dough stage for what purpose? Do they somehow contribute to the activation of the dough?

Unlikely. This is my dummy :-), I try, if possible, to neutralize phytic acid, which is contained in c / c cereals and other seeds. I also usually grind them before mixing them with flour, I think that this way they are better absorbed.

Thank you.Let's try this option, which is really not difficult. Who can share other experience - I will be glad.