Instructions

1. In a large mixing bowl, combine the bread flour, whole wheat flour, active dry yeast, and salt. Mix well to ensure even distribution of the ingredients.
2. Gradually pour in the warm water and stir with a wooden spoon or spatula until a shaggy dough begins to form.
3. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for about 2 hours, or until doubled in size.
4. After the first rise, turn the dough out onto a well-floured surface. Knead the dough for about 10 minutes, or until it becomes smooth and elastic.
5. Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper. Cover with a towel and allow it to rise for another 2 hours, or until it has puffed up significantly.
6. Preheat your oven to 450°F (230°C) during the last 30 minutes of the second rise.
7. Once preheated, place the bread in the oven and bake for about 45 minutes, or until the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom.
8. Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set.