Combine flours, yeast, salt and sugar in a large mixing bowl and mix well. Make a well in the centre of the flour mix and add the water. Mix with a wooden spoon until combined, then use your hands to bring together to form a dough.

Turn dough out onto a floured surface and knead for 8-10 minutes or until dough is smooth and elastic.

Shape dough into a ball and place into a clean, lightly greased bowl. Cover the bowl with cling film and leave in a warm place for 45-60 minutes or until doubled in size

Preheat oven to 220˚C (200˚C fan forced). Line the baking tray with baking paper.

Turn dough out again onto a lightly floured surface and knead lightly for 2-3 minutes or until smooth and elastic. Shape dough into a loaf and place onto the baking tray. Stand the tray in a warm place for 30 minutes or until doubled in size.

Brush loaf with a little water and score the top of the loaf with a sharp knife.

Bake for 25-30 minutes or until golden brown and loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool before slicing.