1. Dust a medium baking tray with flour.
2. Sift the flours into a large bowl and reserve the grain - the brown bits that are too big to fit through the sieve.
3. Add the salt and yeast, then make a big hole in the centre and pour in the honey and water. Mix well to form a smooth dough, working it gently with your hands if necessary.
4. If the dough feels a bit stiff, add an extra 2 tablespoons of water. Shape into a ball and place on the prepared baking tray. Make sure the top is smooth and wrinkle-free.
5. Cover the dough loosely with oiled clingfilm, making sure it is airtight, and leave to rise in a warm place for a good hour, or until it has almost doubled in size.
6. Preheat the oven to 200°C, Gas Mark 6. Remove the clingfilm from the dough and make a few slashes in the top with a sharp knife - I use a sharp serrated knife and saw gently.
7. Brush the loaf with milk, sprinkle with the reserved grain, then place in the oven.
8. Throw about 10 ice cubes into the bottom of the oven - they will produce steam, which keeps the crust from hardening too quickly (a quick hardened crust prevents the bread from rising well).
9. Bake the bread for 30-40 minutes, or until it has risen, sounds hollow when tapped underneath and comes easily off the baking tray. Remove from the oven and leave to cool on the tray. Eat as soon as it is cool enough.
10. Serve fresh from the oven with loads of butter. These loaves do not keep well. However, you can store leftovers in the freezer and toast when desired.
Recipe courtesy of Lorraine Pascale, Baking Made Easy HarperCollins, 2012 (£20)