Add the water to a large mixing bowl and sprinkle the yeast on top. Stir in the flours until well combined. Add the salt and 1 TBSP of the oil, continue to stir until a dough is formed and pulls away from the sides of the bowl.
Knead the dough by hand on a lightly floured surface for about 10 minutes. Form the dough into a ball and place in a large clean bowl. Drizzle the remaining 1 TBSP of oil over the dough and flip the dough around a couple times to coat in the oil. Loosely cover the bowl and set in a warm place to double in size, about 1 hour.
Lightly oil the inside bottom and sides of a 8x4-inch metal loaf pan. Transfer the dough to the oiled loaf pan and press the dough in the pan so its even and reaches the corners of the pan. Set aside in a warm place while uncovered to rise again, about 30 more minutes.
Preheat the oven to 375°F.
Bake the bread in the preheated oven for 30 minutes (The bread should have an internal temperature of about 190°F and sound hollow when tapped).
Take the bread out of the oven and let sit for 5 minutes then use a thin spatula to carefully remove the bread from the pan and transfer to a cooling rack. Cool for about 30 minutes before slicing.
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