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Mix the flours together with the salt, sugar and the yeast, then make a well in the middle and add the melted butter and tepid water. Mix with your hands to bring it all together into a wet dough.
Tip the dough out onto a lightly floured board and knead/stretch and fold for about 10 minutes, or until the dough is elastic.
Put the dough into a lightly buttered or oiled mixing bowl and cover with a tea towel. Set to one side in a warm and draft free place until it has doubled in size. Lightly grease or line the bread tin.
To shape the dough; tip the dough out, knock air out, shape into a loaf. Put in the 2lb loaf tin. Cover loosely with a tea towel - allow to rise until doubled in size in the tins. Pre-heat oven to 200C/180C fan/400F/Gas mark 6.
When the loaves have doubled in size, place them in the pre-heated oven and bake for 25 minutes until well risen and golden brown.
Tip the bread out of the loaf tins, they should sound hollow when tapped underneath, and allow them to cool on a wire cooling rack.
Store the loaves after cooling in an airtight tin and slice to serve. Can be frozen for up to three months.