Combine all the ingredients in a large mixing bowl or the bowl of the stand mixer. Mix and knead to form a cohesive dough. If using a stand mixer, knead on low speed for about 7 minutes. Dough will feel a bit rough and not as smooth as dough made with all-purpose flour.

Place the dough in a lightly greased bowl, cover and set aside for 60~90 minutes or until its expanded and looks somewhat puffy.

Loghtly grease a 9"x5" loaf pan. Gently shape the dough into a smooth log and settle it into the pan, smooth side up.

Cover the pan loosely with lightly greased plastic wrap or a shower cap, and allow the loaf to rise till its crowned over the rim of the pan by ¾", about 75 minutes. Don't let it rise too much as it will continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 10 minutes, then lightly tent it with aluminum foil, and bake for another 30~35 minutes, or until the center registers 190°F on an instant read thermometer.

Remove the pan from the oven and turn it out on to a wire rack to cook. Run a stick of butter over the top of the bread, if desired, for a softer crust.

Allow the bread to cool completely before slicing.