Place the two types of flour with the yeast and the apple cider in a wide bowl.
Work with the dough hook of the electric mixer and knead for about 20 minutes at the slowest speed. Add sugar and salt.
Knead for another 5 minutes, the dough should come off the bottom of the bowl but still be soft.
Shape the dough into a larger baking bowl, cover with a dishcloth and let rise for 1 hour.
During this time the dough will double in size.
When the hour is up, knock off the dough and knead it a little by hand.
Form 2 balls of dough of about 900 gr. and put them on a tray.
Leave to rise for 1 hour in a well-tempered place.
Score the surface a few times with a kitchen knife.
Bake in the oven at 200 degrees for about 45 min.