Pour all dry ingredients into large mixing bowl and mix well. Add oil and then enough water till you have a soft dough that is slightly sticky. Scoop the dough out onto a well-floured surface, and knead until smooth and springy, about 15 minutes. Dust with more flour as needed. Allow dough to rest for 15 minutes, then knead for another 10 minutes.
Form the dough into a ball, place in an oiled bowl, and turn the dough over several times to coat with oil. Cover and let rise in a warm place until doubled, about 1 hour.
When dough has doubled in size, put on floured surface again and knead and shape dough into loaves. Place on a baking tray. Leave to rise again for 20 to 30 minutes.
Preheat the oven to 250 C / Gas 8.
When ready put a roasting tin of hot water in bottom of oven (the steam helps form the crust). Place the risen loaves in the oven and bake for 20 minutes at 250 C, then reduce the heat to 200 C / Gas 6 for a further 25 minutes.
Before baking dust with flour for that rustic look.
I followed this recipe using the amounts quoted but instead of a bread dough I ended up with a batter! I was unable to knead it and had to add a lot of extra flour to make it workable. Are you sure it needs that much water? - 30 Oct 2015