Mix all flours, yeast, sugar, and salt. Set aside.
Stir together water, sour cream and milk. Pour over the flour mixture.
Roughly mix with a dough hook, and then hands, without kneading (see video).
Cover and leave it to rest for 15 minutes.
Use vegetable oil to grease the worksurface.
Knead for about 2 minutes.
Leave it to rest for 15 minutes again.
Knead for about 2 minutes again.
Leave it to rest for 15 minutes (last time).
Knead for about 1 minutes (last time).
Divide it in half, equally and shape into two round balls, transfer into two slightly oiled bowls.
Leave it to rise for 1 hour or until it doubles in size.
Shape the dough into loaves shape (see video) and transfer into two greased load pans.
Leave it to proof for 30 to 45 minutes or until it doubles in size. Depends on room temperature.
Preheat the oven to 200℃.
Bake for 25 to 30 minutes.
