Place the flours in a large bowl, add the yeast to one side of the bowl and the sugar and salt to the other, mix to combine. Make a well in the centre and the melted butter and tepid water. Mix the dry ingredients into the wet ingredients until all combined.

Tip the dough onto a surface dusted with flour and knead for 8-10 minutes until the dough is elastic and smooth.

Place the dough in a bowl greased with oil and cover with oiled cling film and leave to rise for about an hour or until doubled in size.

Once the dough has doubled in size, tip onto a lightly floured surface and lightly knead for about a minute to knock out the air bubbles. Shape the dough into a ball. Flour a baking tray and place the ball of dough on the baking tray and dust with flour and cut a cross in the top of loaf about 10cm long.

Cover the baking tray in oiled cling film and leave the dough to rise for 30-60 minutes – to check the dough is fully proofed make an indent with your finger into the side of the loaf, if the indent stays then the dough is ready to bake.

Bake the bread at 200°C /180°C fan/Gas mark 6 for 25-30 minutes. The base of the bread should sound hollow when tapped when the bread is baked.

Leave the bread to cool on a wire rack.