Both whole wheat and white bread flour are used in this recipe. You may use all whole wheat flour, but if you do so, additional water may need to be added.
Place all ingredients into the bowl of a stand mixer fitted with a dough hook. Knead the dough on medium low speed for 5 minutes. Turn the mixer off and cover with plastic wrap or a damp kitchen towel. Allow to stand for 10 minutes. Remove the covering on the bowl and continue to knead on medium low speed for an additional 5 minutes. Place the dough in a greased container large enough to allow for the dough to double in size as it rises. Cover with plastic wrap or a damp kitchen towel. After the dough has doubled in size, divide the dough into two equal pieces. Form each piece into a short log, about 20 cm long. Place the dough into two greased 21.5 cm x 11.5 cm loaf pans. Cover with plastic wrap or a damp kitchen towel and allow to double in size again. Place the loaves into the oven on the wire rack set at position 2. Turn the convection steam oven on by selecting the Auto Steam Bake Mode set to 175°C. Bake for 35 minutes or until golden brown.