Put both flours you’re using in a large mixing bowl.
Add salt and sugar and give it all a good mix until all the ingredients are well combined.
Add dry yeast and stir it in as well.
Make a well in the centre of your dry mix and pour in warm water and mix it in with a spoon until combined. You’ll have pretty sticky dough and that’s how it should be.
Cover your mixing bowl with a clean kitchen towel, reusable wax wraps or like I did here a plastic shower cap and leave in a warm place to prove for about an hour or until it doubled in size.
Prepare your loaf tin by spraying it with a little oil. In addition you can also line it with some baking paper overlapping on both sides for easier bread removal later.
Deflate your proved dough using a spoon. Give it a little mix and transfer it to prepared loaf tin.
Preheat the oven to 200C/400F/Gas Mark 6.
Sprinkle your bread dough with topping of choice like oats, seeds etc. and cover gently for a second prove. It shouldn’t be a long one only the time it takes for your oven to heat up or (10-15 minutes). The dough should rise in a tin ever so slightly.
Bake your wholemeal bread in preheated oven for approximately 55 minutes to 1 hour. You will know it’s baked if it sounds hollow as you tap it gently underneath.
Take it out onto cooling rack and leave to cool slightly before you slice it.