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.
Enjoy!