A healthy and lovely, dense bread with a tight crumb and texture. I think it will make an excellent sandwich bread.
Mix all the dry ingredients and oil taking care not to have the salt and yeast touching. Add 340 ml Water and slowly wet the dry ingredients with your fingers.
Add the remaining 95 ml gradually till you can gather it into a dough meaning when all the flour sticks together and leaves the sides of the bowl.
Now comes the elbow grease where you get a good arm workout. Oil your hands and surface of the counter. Turn the dough out onto to the counter and knead for 10 minutes by turning the dough half onto itself and pressing with the heel of your palm. Shape it into a ball. The finished dough should be smooth.
Now transfer the dough into an oiled bowl that is twice as big as the dough. Let it rise at room temperature for 2 hours or until it's doubled in size.
Take it out of the bowl and place in on the counter. Knock out all the air with your knuckles and folding in half till all the air has been knocked out. Flatten it into a rectangle and bring both ends of the long sides to the middle and seal the seam. Roll it gently to shape into a rectangular boule.
Place the dough seam side down on a sheet pan lined with parchment paper. Cover with the bowl and let it rise again for two hours or you can at this point leave it to rise in the refrigerator for a slow rise. It should again be double the size.
Preheat the oven to 425ºF/220ºC. Place a baking tray (like a lasagna pan) filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking.
Lightly spray the shaped, risen dough with water and dust with a little flour covering the top and sides. Be gentle, don't deflate the dough. Make four diagonal slashes 1/4 inch thick using a sharp knife across the top.
Place the loaf on the middle shelf and bake for 25 minutes. Then lower the heat to 400ºF/200ºC and bake for a further 10 -15 minutes.
Remove from the oven and cool completely on a wire rack before cutting.