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1
Mix the bread flour, whole wheat flour, yeast, and salt in a large bowl.
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2
Make a well in the center.
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3
Stir the hot water, milk, oil, and honey together and pour into the well.
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4
Mix to form a slightly sticky dough.
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5
Cover with plastic wrap and let stand for 10 minutes.
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6
Knead the dough on a lightly floured work surface for 8-10 minutes, or until it is smooth and elastic.
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7
(The dough will remain slightly tacky'do no add too much flour.)
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8
Shape into a ball, place in a large oiled bowl, and turn to coat with oil.
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9
Cover loosely with plastic wrap and let stand in a warm place for 1 hour, or until doubled in size.
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10
Oil and flour a 9 x 5in (23 x 13cm) loaf pan, and tap out the excess flour.
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11
Briefly knead the dough on the work surface.
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12
Press the dough into a rough rectangle and place in the pan.
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13
Cover loosely with oiled plastic wrap.
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14
Let stand in a warm place about for 30 minutes, or until doubled in size.
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15
Preheat the oven to 425F (220C).
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16
Brush the egg over the loaf to glaze it, and sprinkle with a little whole wheat flour.
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17
Slash a few diagonal slits in the top of the loaf.
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18
Bake for 20 minutes.
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19
Reduce the oven temperature to 400F (200C) and bake for 20 minutes, or until the loaf sounds hollow when tapped on the bottom.
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20
Let cool on a wire rack for 10 minutes.
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21
Invert and unmold onto the rack and cool completely.
