How to make
Heat the water to body temperature of 100°F (37°C), pour the yeast and oil into it. Sift both types of flour into the liquid and knead a smooth elastic dough.
Shape it into an oblong bread loaf and place it in a greased rectangular standard sponge cake tin. Make several transverse slits on the surface of the dough.
Put it in the oven to make sure it isn't in a drafty place, and leave it like that for 40 minutes.
It should have doubled in size during that time.
Spread the bread with a little water, do not press it, but spread it lightly and without applying force. Sprinkle it with a little flour and place it back into the cold oven again, turning it on at 390°F (200°C).
Bake for 20-25 minutes and reduce the temperature to 340°F (170°C) for another 5-10 minutes or until it is fully baked.
Cover the finished bread for a minute or two and then cool it on a wire rack.
