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Dissolve the yeast in the water, add the flours and mix.
Add the oil and continue kneading, then incorporate the salt. Knead for 10 minutes until you get a smooth dough.
Let the dough rise in a bowl, covered with plastic wrap, for about 2 hours or until it doubles in volume.
Form a rectangle of 20x40 cm, roll it up from the short side and place it in a greased and floured baking pan (20x10x10 cm) with the seam side down.
Cover with the lid and let it rise for another 45 minutes, until it reaches the edge of the pan.
Bake in a static oven at 190°C for 50 minutes with the lid on. Once baked, let it cool on a wire rack.