In a mixing bowl, add the finger warm water, sugar and yeast. Let it sit for 10 minutes. Then stir in the flour, whole wheat flour and salt with a spoon. The dough will be loose and sticky. Cover the bowl with plastic wrap and let it rise for about an hour or until double in size.

After an hour, turn on your oven to 230 C (450F). Place a Dutch oven with the lid in the oven to heat for about 30 minutes.

Scrape out the dough unto a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.

Gently fold the outer edges of the dough to the center to form a ball. Flip it around and cover with a kitchen towel for 30 minutes until the Duch oven in hot.

Carefully take out the Dutch oven, it will be very hot! 
Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for 10 more minutes.

Let the bread cool down for about 30 minutes on a cooling rack before slicing it. Best eaten fresh baked. Slice and freeze the leftovers so you can enjoy for longer.