This recipe is taken from Andrew Whitley's Bread Matters. It is absolutely the best bread book I've encountered (though I've not encountered them all) and I am very glad to own it. Ask your library to buy it!
2.5g dried yeast
130g warm water
50g wholemeal flour
100g white flour
Dissolve yeast in water, then add everything else and mix. Put in large bowl, cover with plastic and leave on the bench for 12-18 hours.
285g overnight sponge
350g white flour
100g wholemeal flour
15g butter/lard/olive oil
Mix everything into a soft dough. Knead 6-10 minutes. Leave to rise for 1 hour. Divide into 12 pieces. Roll each one into a ball and then dip it into a bowl of flour. Then put each one on a baking tray (12 to a tray). I greased and added lunch paper (cheaper than labelled baking paper and seems to do the same job) but next time I'll see what happens or doesn't happen if I skip the paper.
Cook at 230 celsius for 5 minutes, then 210 for another 10 or so.