1. Place the two types of flour in the bowl of your stand mixer, before adding the salt on one side and the yeast on the other.
2. Using the dough hook, run the mixer on minimum speed and gradually pour in the lukewarm water until a soft dough is formed.
3. Continue to mix on minimum for one minute, before increasing the speed slightly and mixing for a further four minutes, until the dough is smooth and elastic.
4. Remove the bowl from the mixer and cover with cling film, before setting it aside to rise in a warm place for around one hour, or until doubled in size.
5. Once risen, return the bowl to the stand mixer and use the dough hook to mix on minimum speed for around 30 seconds to knock back the dough.
6. Transfer the dough to a lightly floured surface and shape it into a ball, pushing any rough edges beneath the base.
7. Place the shaped dough on a lightly floured baking sheet and cover with oiled clear film. Leave to rise for around 30-60 minutes, until doubled in size.
8. Preheat the oven to 230°C/210°C Fan/Gas 8, before combining the water and salt to make the topping.
9. Lightly brush the dough with the saltwater mixture, before dusting with a light coating of flour.
10. Using a sharp knife, make three vertical slashes and three horizontal slashes across the top of the loaf.
11. Bake the bread in the preheated oven for ten minutes, before reducing the heat to 200°C/180°C Fan/Gas 6 for another 20 minutes.
12. When baked, the bread should sound hollow when tapped on the base. Transfer the loaf onto a wire rack and allow to cool.
Making bread might be a little bit tricky for some of our younger bakers, but this super easy recipe allows your stand mixer to do all of the hard work, meaning you can have some delicious homemade bread in barely any time at all! And even better, this wholemeal version is higher in fibre than white bread and richer in many vitamins and minerals too!