Place the active dry yeast in a small bowl. Add three tablespoons of lukewarm water, a pinch of white granulated sugar, and dissolve.

Whisk together the whole wheat flour and the teaspoon of salt.

Make a well in the middle of the flour mixture and pour in the dissolved yeast.

Add the olive oil and the remaining 1 +1/4 cup lukewarm water and knead together into a smooth dough. Or use a stand mixer fitted with a dough hook attachment to knead the dough.

Cover the bowl with a dish towel and stow the covered bowl in a warm place. Let the dough rise for 1 hour or until the dough has doubled in size.

Preheat the oven to 350 degrees C. Grease a 12-inch loaf pan.

Mix the fresh chopped ramps and basil with the softened unsalted butter until thoroughly combined. Set aside.

Turn the dough out onto a floured work surface. Knead the dough again for a few turns, then roll it out into a rectangle.

Spread the ramp basil butter on top of the dough.

Sprinkle the shredded cheese on top of the butter mixture. Press the cheese into the dough with your hands.

Cut the dough lengthwise into 6 strips.

Stack 3 of the strips of dough on top of each other, butter side up. Repeat with the other three strips.

Cut each stacked strip on the diagonal into 6 pieces.

Layer each piece of diagonally cut dough next to one another until the pan is filled.

Sprinkle the fancy or flavored salt on top of the bread. Let stand 30 minutes.

Bake for 40 minutes.

Let the baked bread stand for 20 minutes before removing from the form and serving.