Sift both the flours in a large mixing bowl (make sure it has enough space for rising). Add the sugar, salt, and yeast.
Gently mix before adding the wet ingredients.
Now add oil and water.
Whisk(you can use a wire-whisk or spoon or fork) until all the ingredients are well combined. You don't need to knead.
Spread some oil on top and cover it with plastic wrap, and set it aside in a warm place.
We need to wait till the dough has risen to twice its original volume. It took me 12 hours for the rise. Depending upon the temperature, it varies. If the day is warm, keep the dough in the fridge, and let it for 12 to 18 hours.
Wet your palms and mix the dough gently. Fold it a couple of times, and again no need to knead.
My loaf pan size is 9X5. Place the dough in the loaf pan and brush the top with oil. Sprinkle some flour on top, cover it with oiled plastic wrap again, and sit for a couple of hours for the second rise, just a ¼ inch over the loaf pan sides. Do not let it rise more than that height. (Sorry missed taking the second rise picture. I will update it soon) Preheat oven to 375 F during the last 15 minutes of the rise.
Bake it for up to 50 -60 minutes. I did not cover the loaf with foil. If the top is browning up too fast, then cover it with a foil. Once the baking is complete, let the loaf cool a bit, remove it from the loaf pan, and cool completely on a cooling rack before slicing.
You can use instant yeast or active dry yeast, and no need to proof the active yeast . Make sure the active yeast is not expired.
After the first rise, the dough will be slightly tricky to handle. So wet your hands and start folding them.
Start with 2 cups of water and, if needed, add more. You won't need more than 3 cups of water for this recipe.
I highly recommend olive oil for this bread as it adds more flavor.
Slow-rise is the key. Let the bread rise for atleast 8 hours. If the temperature is warm, do keep it in the refrigerator.
I have shared a lot of tips and tricks on my homemade white bread recipe. Do check it out.