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Weigh your flours; or measure them by gently spooning them into a cup, then sweeping off any excess.
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Combine the dough ingredients and mix and knead everything together — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough.
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Place the dough in a greased bowl, cover the bowl, and allow the dough to rise at room temperature for 1 to 2 hours, or until it's nearly doubled in bulk. Even if rising takes longer, give it enough time to become quite puffy.
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Divide the dough in half and shape each half into a ball. Place the balls side by side in a lightly greased 9" x 5" loaf pan. Alternatively, simply shape the entire piece of dough into a log and place it in the pan. Tent the pan loosely with greased plastic wrap.
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Let the bread rise until it's crested about 1 1/4" over the rim of the pan, about 1 hour to 1 1/2 hours. While the dough is rising, preheat the oven to 350°F.
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Bake the bread for 30 to 35 minutes or until its crust is golden brown, and the interior temperature reads 190°F on a digital thermometer.
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Remove the bread from the oven, turn it out of the pan onto a rack, and brush the top with butter, if desired; this will give it a soft, satiny crust.
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Cool the bread completely before slicing and serving.
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Store leftover bread, well wrapped, at cool room temperature for several days; freeze for longer storage.
