Place wholemeal flour, yeast, sugar and salt in pan electric mixer bowl. Pour in milk and beat with dough hook for two to three minutes. Add corn oil and continue to beat for two to three minutes until the dough is smooth.
Cover bowl with a damp tea towel and leave to rise for 30-40 minutes or until dough doubles in bulk.
Place dough on a lightly floured surface, then punch down and knead lightly for two to three minutes or until smooth.
Shape dough into a round ball or oval shape. Place in a lightly greased and floured loaf tin. (the dough should fill up to three-quarters of the pan.) Set aside to prove for 20-25 minutes or until dough doubles in size.
Glaze with melted butter and bake in a preheated oven at 220 ºC for 20 minutes. Lower the temperature to 180 ºC and bake for another 15 minutes.