Preheat the oven. My oven is fan forced so I preheat it to 200 degrees celsius (if your oven isn't fan forced, preheat it to 220 degrees celsius.)
Mix together 300g wholemeal plain flour, 200g plain flour, 2 tsp yeast, 2 tsp bread improver, 2 tsp salt. (If you want a white loaf, just use 500g plain flour.)
To these dry ingredients add 1 1/2 TB olive oil and about 300ml lukewarm water, and mix to form a dough.
Knead for about 10 minutes until the dough is smooth and elastic. Laucke suggest you test this by "stretching a small amount of dough to form a rectangle; the dough should produce a thin, translucent 'window' in the centre." This is good advice.
Leave the dough in the mixing bowl, cover the bowl and put in a warm place. Leave until the dough is double the size.
Sprinkle some flour on your kitchen bench and lightly knead the dough, then shape it into a loaf and place in a bread tin. Put the tin in the warm place and let the dough rise again, until it's double the size.
Put in the oven for around 30 minutes; tap the loaf to check it's cooked - it'll make a hollow sound if it's cooked. Tip the loaf out of the tin and leave on a rack to cool before you begin to slice it.
* many thanks to LH who tipped me off to the power of The Wallaby.