Add all of the ingredients to a bowl and use chopsticks to mix in a circular motion into one unified mass.
Place on a flat surface and knead the dough in a pull-and-extend motion for about 9 minutes. Lightly pull the dough and if it has a slightly glutinous film to it, it's good.
Make into a round shape, place into a lightly-oiled bowl, and allow to rise until it reaches twice it's size. I do it at 40 ℃ for about 30 minutes.
Place on a lightly flour-dusted flat surface and remove the gas. Make into a round shape and let sit for 20 minutes.
Thoroughly flour the inside of a fermentation basket with all-purpose flour. Restore the dough's round shape and place in the basket with the seams facing up. Flatten by lightly pressing down on the top.
Proof the dough for the second time in this state. It should fill about 80 to 90% of the basket. I do it at 40℃ for 40 minutes.
Line a baking sheet with parchment paper. Carefully remove dough from the basket by turning it over gently and place on sheet.
Bake in your preheated oven at 220 ℃ for 30 to 33 minutes and it's complete.
Story Behind this Recipe
I wanted a simple bread with a good form, so I used graham flour and rye flour.
The dimensions of the proofing bowl I used are (inner dimensions) 190 x height 75 mm (outer dimensions) 205 x height 85 mm. It should be okay if you use something similar.