Sift the flours with a sieve and reserve the grain – the brown bits that are too big to fit through the sieve.
Soak the dry yeast in a bowl with warm water and add 1 tbsp honey. Stir vigorously till the yeast granules have dissolved. Cover the bowl and keep aside in a dark place for 10 minutes. You will find a froth appearing at the top, which means the yeast is ready to use.
Butter a mixing bowl and keep aside.
Make a big hole in the centre of the sieved flour and add the salt and yeast, and then pour in the water.
Mix well to form smooth dough, working it gently with your hands if necessary. If the dough feels a bit stiff, add an extra two tablespoons of water.
Shape the mixture into a ball and place in a buttered bowl. Make sure the top is smooth and wrinkle-free.
Cover the dough loosely with oiled cling film, 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.
Preheat the oven to 200°C. Remove the cling film from the dough and make a few slashes in the top with a sharp knife.
Brush the loaf with egg wash, sprinkle with the reserved grain and then place in the oven.
Put about 10 ice cubes into the bottom of the oven – they will produce steam, which keeps the crust from hardening too quickly. (A quickly hardened crust prevents the bread from rising well.)
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.
Serve fresh from the oven with loads of butter. These loaves do not keep well. However, if the whole lot does not disappear in one sitting, slice up the remainder and put it in the freezer to eat as toast.