Sift plain flour and wholemeal flour into the bowl of an electric mixer fitted with a dough hook. Put the husks left on the sieve in the bowl. Stir in instant yeast, sugar and salt. Rub in butter. Make a well in the centre, pour in water and turn on the mixer.
Beat for five to six minutes until dough turns into a smooth soft ball. Leave aside, covered with a damp tea towel, for 30 to 40 minutes or until dough doubles in bulk.
Punch down the dough and place it on a floured surface. Knead dough lightly with floured hands for three to four minutes until smooth. Divide dough equally into three oval or rectangular-shaped pieces. Place dough on greased baking sheet and gently score the loaf with a sharp knife.
Cover with a tea towel and set aside to prove for 15 to 20 minutes. Dust loaf with a little flour or brush with beaten egg.
Bake in a preheated oven at 220 ºC for 15 minutes, then lower the temperature to 180 ºC and bake for a further 20 to 25 minutes or until bread is well-risen and browned.