Gather the ingredients for the bread.

In a bowl, combine 1 glass of the prepared water, the yeast cube, and 2-3 tablespoons of white flour.

Mix thoroughly and let sit for 10-15 minutes.

Add the remaining water and salt, mixing well.

Gradually add the white flour.

Lastly, incorporate the whole wheat flour.

Mix all the ingredients with a spoon until they form a cohesive dough.

Transfer the dough to a work surface and knead it gently with your hands until smooth and uniform.

At this stage, the dough should be well-kneaded, non-sticky, and even.

Cover it with plastic wrap and let it rise for about an hour, or until it has doubled in size.

Once risen, remove it from the bowl and knead it briefly to smooth the surface.

Allow it to rest for another 10 minutes before shaping.

Divide the dough into 2 equal parts, shape them into loaves, and place them in cake pans that are either lightly oiled or lined with baking paper to rise well.

The picture may show 3 loaves because it was taken during a different batch - note that there aren't images for steps 12-13 of this specific 2-loaf batch.

Bake the bread in the oven for 45-60 minutes at 180-200 degrees Celsius, until they are thoroughly baked and golden brown.Turn off the oven and let them rest in the pans for 10 minutes while still hot.

After this time, turn the bread out onto a wire rack and cover it with a towel until completely cool. Ideally, let it rest for 5-6 hours to allow the flavors to mature before slicing.

I usually bake the bread in the evening and slice it in the morning to ensure it has matured and cooled sufficiently.

The cross-section reveals a perfect texture, suitable for sandwiches, meals, or simply enjoyed plain. Sofia loves eating it just as it is!

Enjoy your meal!