Activate the yeast: dissolve it in 50 ml of warm water with 3 g of sugar and set aside for 10 minutes.

Sift both types of flour together and mix.

Combine everything: add the yeast, vegetable oil, salt, remaining sugar and the rest of the warm water to the flour. Knead the dough - it will be sticky, so add a little flour to help, but not too much.

Shape the dough into a ball, cover with plastic wrap and place in a warm spot for 1 hour to ferment.

Punch down the dough, turn it out onto a floured surface, roll it into a sheet, fold in the sides and roll it up into a log. Place it into a bread pan greased with vegetable oil.

Cover with plastic wrap and let it proof in a warm spot for another hour.

Preheat the oven to 200°C with a tray placed at the bottom. Pour a cup of boiling water into the tray and put the bread in the oven.

Bake with steam for about 5 minutes, then remove the tray of water and continue baking for about 20 more minutes.

Take the bread out of the pan and return it to a rack in the switched-off but still hot oven for another 5 minutes. Let the finished bread cool before slicing. Enjoy!