Weigh and mill your whole wheat grain, if using. Otherwise, measure out your commercial wholewheat flour into a large bowl.
Add yeast and salt to flour and mix through with a wooden spoon.
Mix the warm water and oil together in a jug.
Make a well in the middle of your flour and pour all of the liquid in.
With a wooden spoon, mix gently to begin combining the wet and dry ingredients.
When the water is no longer "sloshy", use a chopping action with the wooden spoon to bring ingredients together. You want to eliminate any dry flour spots.
Once combined and completely wet, let the dough sit in the bowl for 3 - 5 minutes.
Using the folding technique shown in the video, fold the dough whilst turning the bowl slightly. Fold it around 5 times. Then allow dough to sit for 3 - 5 minutes again.
Repeat the folding technique 2 more times for a total of 3 times. You will notice the dough begin to change and become elastic.
Sprinkle with flour, cover with a cloth and allow to sit until approximately doubled. Depending on the temperature in your kitchen, this could be 1 - 2 hours. My dough took around an hour to double in a warmish kitchen.
Oil or flour your bench surface and tip the dough out. It will be stretchy and airy.
Fold the dough in on itself on each side. Cut in half with a sharp knife.
Shape the two pieces of dough into loaves according to the video instructions. Place in prepared loaf tins.
Sprinkle with flour and cover with cloths to rest for around 30 minutes. Begin to preheat your oven to 225 degrees celsius (437 farenheit).
Score your risen loaves with a sharp knife and place in the oven for 35 minutes.
Remove from the oven and tins and place on a cooling rack. Allow to cool completely before cutting open.
