If using a bread machine: Place ingredients in bread machine pan according to the manufacturer's instructions. Select dough cycle. Once finished continue with step 4.
If making the bread by hand: Place all the dry ingredients except for salt into a large bowl. Stir to combine. Rub in the butter. Make a well in the centre of the bowl and add water and oil. Stir until mixture forms a rough ball. Cover and let rest for 15 minutes.
Knead the dough on a lightly floured surface for 5 minutes until the dough is pliable. Pat out into a rectangle and spinkle with salt. Roll back into a ball and continue to knead until the dough becomes very soft, pliable and slightly sticky, 5-10 minutes. Try to add as little extra flour as possible.
Place dough into a large greased bowl and turn to coat. Cover and prove for 45-60 minutes. To test dough, poke a floured finger in about 1.5cm - if the imprint stays or rebounds slightly, the dough is ready.
Remove the dough from the bowl and gently press out into a rectangle. The shorter side should be approximately the length of a loaf tin. Starting from the short side, roll up into an even log. Make sure the ends of the seams are sealed.
Place into a well greased 22cm x 11cm loaf tin. Spray with cooking oil. Let prove in a warm area for 45-60 minutes or until the dough rises 3cm above the top edge of the tin.
Bake in preheated oven at 180 C / Gas 4 for 30-35 minutes. Place on wire rack to completely cool before slicing.
Vital wheat gluten and lecithin granules can be purchased in specialty shops or online.