Mix flours, yeast, and salt in a bowl and combine with 275ml of water to form a ball.
Knead the dough on a floured surface for 10 minutes or in a mixer for 5-7 minutes.
Test the dough by prodding it; it is ready if it springs back completely.
Shape the dough into a taut round loaf and place it on a baking sheet.
Cover the bread with oiled cling film and let it rise in a warm place for 30-45 minutes.
Preheat the oven to 200°C.
Mix rice flour, sugar, yeast, salt, oil, and 25ml of warm water into a thick paste.
Check that the dough has risen by ensuring an indent springs back halfway.
Rub the topping paste evenly over the top and sides of the loaf.
Bake for 25 minutes until the top is crackled and the loaf sounds hollow when tapped.
Cool the bread on a wire rack before serving.