Combine all dry ingredients into a bowl. Add warm water and oil. Mix until dough comes together. If using a stand mixer, let it run for another minute as the initial kneading of the dough.
Sprinkle dough and bowl with flour, remove bowl from mixer, and release dough from paddle. Knead with your hands for about a minute, folding the dough over and into itself, sprinkling with more flour as needed if the dough is sticking to your hand. When you have a smooth, soft ball of dough, pick it up, pour about a tablespoon of oil into the bottom of the bowl, then put the dough back in, swirling it around to completely cover the dough and inside of the bowl with oil. Cover with plastic wrap or a kitchen towel and let rise until dough has doubled in size, about 2 hours. (May take more or less time, depending on temperature of environment.)
Grease and flour a bread pan. Once dough has risen, punch it down. On a clean cutting board or counter, lay the dough out and roll it up tightly, pinching the dough to itself as you roll to prevent air pockets from forming. Pinch the edge to the roll of dough, then fold the ends under and pinch those to the roll as well (see photos above). Place the dough into prepared bread pan and cover with plastic wrap or a towel. Let rise until the dough peaks an inch or two above the top of the pan, about an hour. (May take more or less time, depending on temperature of environment.)
Once dough is almost fully risen, preheat oven to 350 F/177 C. Bake for 35 minutes. Let sit in the pan for 5-10 minutes, then turn out onto a cooling rack or cutting board. The bread slices best once completely cooled or after having sat overnight.
Store in an airtight container at room temperature for up to a week (depending on the season--bread molds more quickly in warmer weather), or in the freezer/refrigerator.
With Bread Machine
Load ingredients into pan in the order specified by manufacturer. Choose whole wheat/grain cycle, if available.