Weigh flour or measure by gently spooning into a cup,  then sweep off excess. In a large bowl or stand mixer bowl, combine all ingredients and stir until dough starts to leave the sides of the bowl. Let it rest for 20-30 min. This gives flour a chance to absorb some of the liquid and the bran to soften, making dough easier to knead.

If kneading by hand, transfer dough to a lightly greased surface, oil hands and knead for 6-8 min., or until it’s smooth and supple. If kneading in a stand mixer, attach dough hook and knead for 5-7 min. at low speed until dough is soft and smooth. Adjust its consistency with additional flour or water, if necessary.

Transfer dough to a lightly greased bowl, cover it and let rise until puffy though not necessarily doubled in bulk, 1-2 hours.

Gently deflate dough, transfer it to a lightly oiled work surface and shape it into an 8-inch log. Place log in a lightly greased 4 ½x8 ½ loaf pan and cover pan loosely with lightly greased plastic wrap or reusable cover.

Let bread rise for 1-2 hours, or until center has crowned about 1 inch above rim of pan. Toward end of rising time, preheat oven to 350ºF.

Uncover bread, place it in oven and bake for 35-40 min., tenting it lightly with aluminum foil after 20 min. to prevent overbrowning. A digital thermometer inserted into loaf’s center should register at least 190ºF. Remove bread from oven and turn it out of pan onto a rack to cool. For a soft, flavorful crust, rub top of warm bread with a stick of butter. Cool completely before slicing. Store bread, well-wrapped, at room temperature for several days. Freeze for longer storage.