Success!

On the second attempt I got the result I had been trying for.  The natural yeast starter I had been developing over the last ten days was very active and using a method that required a lot of kneading, resting, folding, proving and baking in a Dutch oven (a large, lidded casserole dish in this case), I got a well risen wholemeal loaf with the required chewy texture, airy crumb and distinctive sourdough taste.  I was dead chuffed!  I used a stoneground malted, four grain organic flour, rye, spelt wheat and oats, from a local windmill.  It sounds a lot of bother but once I establish a routine I don't think it will take me too long in future.