Sift the flour, add the bran left in the strainer. Add the yeast, sage, honey, warm water and half of the garlic, separate the flour in the center and add half of the salt.

Mezclar con cuchara de madera y luego con las manos hasta que se separe del recipiente.

Place it on a floured surface and work it for 15 minutes, until an elastic and homogeneous mass is obtained.

Engrasar un recipiente , colócar la masa y cubrir con un paño húmedo o introducirlo en una bolsa plástica, durante 1 hora o hasta que doble su volumen.

Put it back on the surface with flour and work for two minutes.

You can shape it into bread or thread, placing it on a tray with oil.

In the center of the thread, place a greased round container to prevent the thread from closing when leavening.

Cover it with a damp cloth for 30 minutes.

Remove the round bowl and spread the remaining salt and garlic over the thread.

Bake at 200 degrees Celsius for 30 minutes. Check that when hit it sounds hollow and that it is golden.

Let it cool on a metal grid.