Homemade bread made from whole wheat flour

Every time someone from my environment complains of an illness and tells me what recommendations they received for the way of eating, I wonder.
Am I eating right?
Let's "healthy" my way of eating.

And the first thing that comes to my mind is breakfast.
I have a good habit, adopted many years ago.
Every morning, before I go to work, I prepare a light breakfast and eat it before leaving the apartment.
I didn't do that before, so it happened to me that I had breakfast at work around noon and in some situations, due to the crowd and related activities, I even returned home without eating anything all day.
Since I eat breakfast every morning at home, it doesn't happen anymore. I have at least that continuity in the morning session.

However, how healthy is what I eat for breakfast?
I was talking to a friend who complained that he was sick. Diabetes...
He was ordered to immediately correct his diet.
And the change of the bread he eats.
I immediately asked a nutritionist and got the same answer. The bread that we buy in supermarkets, even the bread that is declared as "healthy", is not exactly that.
If you want "healthy" bread, you have to bake it yourself.

I got the recipe and since then, every two days, I make myself a loaf.

The recipe is really simple and requires a minimum of ingredients:
300 grams of whole wheat flour
3dl of water
3 tablespoons of dry pressed olive oil
1 bag of baking powder
1 teaspoon of salt
1/4 teaspoon baking soda
30 grams of flax seeds
30 grams of oatmeal

Flax seeds and most oat flakes should be ground in a blender.

Mix all ingredients in one bowl, mix with a fork. The thickness should be such that the fork stands upright in the dough.

Leave the mixed dough in the refrigerator overnight.
Put the dough in a dish lined with baking paper.

Form a loaf from the dough, sprinkle with the remaining oatmeal and bake in a heated oven. Bake at 180°C for 40 minutes.

I always like to check if the dough is done with a wooden toothpick. I poke into the dough and if the toothpick doesn't stick to the toothpick when I take it out, it's baked enough.
Leave the bread to cool. It is best eaten a day later, then it is even tastier.

You just need to find the right measure.
The nutritionist told me 40 grams, but I didn't measure it. I cut myself three thin slices and that's enough for breakfast.

Unlike industrial breads made from white flour, which sometimes I can eat half a loaf and feel hungry again, these three thin slices fill me up enough, so much so that I don't feel hungry at all at work and I don't need additional snacks, sweets or any other meal. Maybe some fruit as a snack so I can wait for lunch when I get home from work.
It seems almost impossible, but this bread is really filling and I recommend it to everyone, especially because of the easy way of preparation.
With this recipe, if nothing else, I know that at least the bread I'm eating is healthy for me.