To make the dough: Dissolve the yeast in ¼ cup water. Stir in 1 teaspoon honey and let stand until foamy, 5 to 10 minutes. Add the remaining water, oil, salt, and 2 cups flour.
Gradually add enough remaining flour until the mixture holds together.
On a lightly floured surface, knead the dough until smooth and elastic, 4 to 5 minutes. (Less than wheat flour.) Place in a greased bowl, turning to coat. Cover loosely with plastic wrap or a towel and let rise until doubled in bulk, about 2 hours.
Punch down the dough, knead briefly, divide in half, and form into a ball. Place, seam side down, on a parchment paper-lined or greased large baking sheet or in a greased 8-inch round baking pan. Cover loosely with plastic wrap or a damp cloth and let rise until nearly doubled in bulk, about 1 hour.
Position a rack in the center of the oven. Preheat the oven to 350 degrees (175 C).
With a sharp knife, slit an X in the top. Bake until the bread is golden brown and hollow-sounding when tapped on the bottom, 30 to 40 minutes.
Let cool on a rack.