Whisk together first three ingredients. Add oil and mix well.
Take 1 ¼ cup warm water. Add honey. Stir. Add yeast and stir well.
Take dry ingredients in a kneading plate. Add water and mix till you get a shaggy dough. Knead for 3 to 4 minutes. Cover and let the dough rest for 5 to 6 minutes. It will be easier to handle now. Add more water and keep kneading using heel of the hand to push the dough forward and then collecting with fingers pulling it in. Keep kneading till the dough becomes smooth and supple by adding more water if needed.
Dough should be quite soft. Keep adding water to the point you can handle the dough. The stickier/softer your dough, the higher it’ll rise.
Transfer dough to a greased bowl. Turn the dough around so that it is evenly coated with oil. Allow the dough to rise in a warm place till double – about 1 to 2 hours.
Transfer the dough to a lightly oiled work surface, and shape it into an 8 inch log. Place the log in a lightly greased 8 ½ x 4 ½ inch greased bread pan dusted with cornmeal. Cover the pan loosely with lightly greased plastic wrap.
Allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1 inch above the rim of the pan.
Towards the end of the rising time, preheat the oven to 180 degrees C. Bake the bread for 25 minutes or till the top turns golden brown and the bottom of the pan sounds hollow when tapped.
Cool in the rack. Slice when cold or next day.