Mix the flours, yeast and salt in a large bowl. In a separate bowl, mix the melted butter, warm water and sugar.

Make a well in the flour, add the butter mixture, and incorporate the flour into the liquid by mixing with a wooden spoon, to form a rough dough.

Bring into a dough, and turn out onto a floured surface. Knead for 10 minutes until the dough is smooth, elastic and springy to the touch.

Place in a greased bowl covered with clingfilm, put in a warm place, and leave until doubled in size, about 1.5-2 hours.

Briefly knock back the dough on the side, and shape into the shape you want. I went for a cob shape, by shaping a circle about 5cm thick. Try not to work it too much, as you will squeeze all the air out of it. Leave to rise again in a warm place for another 1.5-2 hours.

Preheat oven to 190C/Gas Mark 5.

Score the top of the bread with a sharp knife, dust with some white flour, and bake for 30 minutes until evenly brown and crusty.