Part Wholemeal Sandwich Bread

Getting the best texture possible in a wholemeal bread depends a lot on giving the ground bran in the flour time to absorb water and soften. In this recipe, I’m approaching the challenge by mixing the wholemeal flour with some warm water and letting the mixture rest for an hour before mixing the dough. At the same time, the white flour component of the dough is starting to ferment so that the process is speeded up a little once the two are combined. The quantities here are for a single loaf