Mix water, brown sugar, and flour. Let rest at least 15 minutes (or more) to allow whole grains to absorb water.
In a small bowl, mix together yeast, salt, and 1 Tbsp. water, add mixture to dough. Knead dough for about 5 minutes.
Cover dough and let rise for about 1 hour.
Spray counter and hands with water and transfer dough onto work counter. Flatten dough with rolling pin into a large rectangle. Stretch and roll up dough into a tight oval.
Bench rest for 10 minutes. For a second time, flatten and roll dough into a tight oval, making surface tension. Preheat oven and stoneware to 450°.
Once oven is preheated, score loaf. Spray hands and surface of dough well. Using damp hands, carefully transfer dough onto preheated stone and bake for the first 10 minutes.
Lower oven to 375° and bake bread for 25 minutes or until golden brown and internal temperature reaches 200 degrees. Remove bread from the sheet and let cool on a rack.