1. Pour all ingredients into the mixing bowl and mix on low speed for 4 minutes; bread flour, wholemeal flour, water, salt and Tradizy^® Durum.
2. Mix for 4 minutes at low speed. Switch to high speed and continue mixing for another 4 minutes, or until the dough is fully developed and smooth.
3. Set the dough aside to rest for 45 minutes at 28°C, covered to prevent it from drying out.
4. Divide the dough into 350g portions and shape each piece into a round preshape.
   • Let the preshaped dough rest for 10 minutes at room temperature.
5. After resting, mould each piece into a loaf shape.
6. Proof the shaped dough for 45 minutes to 1 hour at 30°C, until it has visibly risen. Make sure its covered with cloth.
7. Dust the top of the dough with flour.
8. Gently score the dough with a sharp blade to guide even expansion during baking.
9. Bake in a preheated oven at 250°C for approximately 25 minutes, until golden brown and fully baked.
10. Transfer the bread to a wire rack and allow it to cool completely before slicing or packing.