Combine kibbled wheat and boiling water. Set aside for 20 minutes.
Put wholemeal flour, salt, and yeast in a bowl and stir together. Add cold water and golden syrup, immediately followed by boiling water. Stir to a smooth paste and stand 2 to 3 minutes.
Mix in egg and flour, adding the last cup of white flour slowly (more or less than the cup may be needed to give a very thick batter, which is not quite as stiff as a dough). Beat with an electric mixer - medium speed for 1 to 2 minutes or by hand for 3 to 4 minutes. Cover and put in a warm place for 15 minutes.
Stir well and pour into two 25cm greased loaf tins. Put in a warm place until the dough doubles in volume.
Preheat the oven to 200˚C.
Bake for 35 minutes or until the loaf sounds hollow when tapped on base of bread. If loaf is browning too quickly cover with foil.