Combine:
3 cups organic stoneground white flour
3 cups organic wholemeal flour (or 4-grain mix)

Dissolve in a cup:
½ cup warm water
2 teaspoons dried bread yeast

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Mix together in a large bowl:
2 teaspoons salt
1/3 cup oil (sunflower or olive)
1.5 cups warm water
1 dessertspoon brown sugar
1 apple - grated

Add the yeast mixture to the above.  Stir in  3 cups flour. Keep adding flour until you have a soft kneadable dough. It is probably still sticky at this stage.

Turn onto floured bench. Knead and keep adding sufficient flour until the dough is smooth, elastic and not sticky. Could take up to 10 minutes.

Place dough into a large oiled bowl. Cover with a damp tea towel and leave in warm place to rise until doubled in bulk. (could be from 2 hours to a whole day)

When fully risen, turn dough onto bench. Cut in half. Knead each half briefly and shape into a round. Place both loaves gently onto an oiled oven tray.  Leave to rise again (30 minutes to 3 hours)

Heat oven to 200 degree C. Place a small ovenproof  dish of water in the bottom of the oven. Brush loaves lightly with water. Place in the middle of the oven. Bake for 15 minutes. Lower the temperature to 160 degrees C and bake for a further 30-40 minutes. Remove from oven and place loaves on a rack to cool.