Combine Dry Ingredients: In the large bowl of a stand mixer or a large mixing bowl, combine the whole wheat flour, white bread flour, and salt. Add the fast-action yeast to one side of the bowl and the salt to the other. Give it a quick mix with your fingers to distribute everything.

Mix the Wet Ingredients: In a separate jug, mix the lukewarm water, honey, and olive oil until the honey has dissolved.

Form the Dough: Pour the wet mixture into the dry ingredients. If using a stand mixer, use the dough hook attachment and mix on a low speed for 2-3 minutes until a shaggy dough forms. If mixing by hand, use a wooden spoon or spatula to bring everything together into a rough ball.

Knead the Dough: Tip the dough onto a lightly floured work surface. Knead for a solid 10 minutes (or for 7-8 minutes on a medium speed in your stand mixer). The dough should transform from sticky and rough to smooth, elastic, and pliable. I find that using the heel of my hand to push the dough away and then folding it back on itself is the most effective technique. You're looking for it to pass the windowpane test.

First Rise (Bulk Fermentation): Lightly oil a clean, large bowl. Place the kneaded dough inside and turn it over once to coat it lightly in oil. Cover the bowl with a clean tea towel or cling film. Leave it to rise in a warm, draught-free place for 1 to 1.5 hours, or until it has doubled in size.

Shape the Loaf: Once risen, gently tip the dough out onto a lightly floured surface. Knock it back by gently pressing the air out. Shape the dough into a rough oblong and place it into a greased and floured 900g (2lb) loaf tin.

Second Rise (Proofing): Cover the loaf tin loosely with oiled cling film or a tea towel. Leave it in a warm place to rise again for 30-45 minutes, or until the dough has risen about 2-3cm above the rim of the tin. While it's rising, preheat your oven to 220°C (200°C fan).

Bake the Bread: Place the loaf tin on the middle shelf of the preheated oven. Bake for 15 minutes, then reduce the oven temperature to 190°C (170°C fan) and bake for a further 15-20 minutes. The loaf should be a deep golden brown and sound hollow when you tap it on the bottom.

Cool Down: Immediately turn the loaf out of the tin and place it on a wire rack to cool completely. It's tempting to slice into it right away, but letting it cool allows the crumb to set properly.