To a large bowl add yeast ,sugar, just a little of the warm milk , to activate , after 5 minutes when the yeast looks foamy , and add both the flours( reserving a little of whole wheat flour for dusting and using to finish kneading if dough is sticky
note you must not use extra flour while kneading . ) add salt, mix well with hand spatula or a mixer .
initially keep mixing with handle of a spatula, dough will be sticky, take it to a floured surface, and continue kneading , without adding more flour till dough comes together, at this stage , may take about 10 minutes .
add butter and knead, roll it into a smooth ball, place in a oiled bowl, cover with cling wrap, cover with a cloth and allow to proof till almost double . Time may vary from and hour to an hour and a half ..
after the dough has doubled, tip it onto a floured surface, dont flatten it out completely, just enough to stretch and shape into a loaf, by stretching out all four sides, then rolling it into a log shape, tucking both ends to finish . you can shape into two small loaves or one according to your loaf pans .
Again allow to proof by covering with a bowl or a container, do not allow dough to rise too much above the loaf tin, as it will continue to rise during baking and the dough will sag while baking , spoiling the look of the bread .
you can add a sprinkle of dry oats on the top before placing inside oven, after brushing with milk .
meanwhile preheat oven to 180 C
bake for 30 minutes., oven time may vary , .
If your bread gets brown faster, cover with foil and continue baking. or shift to lower rack . you can turn the pan around for even baking.
The shape of the bread depends on the size of the pan. If you use a shorter loaf pan, like i did , as i dont have one big loaf pan to fit the qty, the bread will rise higher as you can see from my pics, i used aluminium foil container to bake rather skeptically but it did the job perfectly .
he bread will be evenly browned, remove and allow to cool for an hour before you slice .