In a small bowl place the milk and butter. Heat at thirty-second intervals until the milk is hot enough to start the butter melting. Stir until the butter is completely melted and let cool to lukewarm.

In a large mixing bowl or in a stand mixer combine the flours, yeast and salt.

Pour the liquid into the dry ingredients, mixing by hand or with a dough hook until it just comes together. It will be very sticky but should pull away from the sides of the bowl. Knead for 7-10 minutes, adding flour as needed to keep the dough from sticking to your hands too badly.

Lightly grease a mixing bowl and turn the dough into it for the first rise, folding and pinching the underside to form a large ball. Cover and leave until it has doubled in size, or 30 to 60 minutes depending on the temperature of your home. You can place the dough into an oven without turning it on, using only the oven light to heat it throughout the rise.

Following the first rise, punch the dough down, tuck the edges under again and allow to double in size once more.

Preheat the oven to 350°.

Turn the dough out onto a floured surface and shape it for your desired baking method. You can re-form the ball and place it in a proofing basket, roll it up and place in a greased loaf pan, or shape an artisan loaf to be cooked in a dutch oven. After you have shaped and placed your dough, cover and let rest for another 30 minutes before placing in the oven.

Bake for 40-60 minutes. The bread will have a deep golden brown crust, will sound hollow when tapped, and will have reached an internal temperature of at least 190°. Immediately turn onto a cooling rack.

It's always best to leave your bread whole and only cut what you need for each serving, so avoid slicing the entire loaf unless you plan to freeze it. Store in a cool dry place in a breathable container or bag.