Crumble the yeast into a mixing bowl or dough bin.

Pour water, salt, and sugar into the bowl.

Stir with a hand whisk until the yeast dissolves in the liquid.

Add oil and wheat flour.

Mix the dough until it is smooth and elastic.

Let the dough rise for 30 minutes. Cover the bowl with a damp dish towel or a shower cap.

Grease a sandwich bread pan with a good layer of soft butter. This prevents the bread from sticking to the pan.

Take the dough out of the bowl and place it on the table.

Knead the dough thoroughly.

Roll it up into a tight log/bread.

Then divide the dough into four parts.

Turn all four parts 90 degrees Celsius (194 degrees Fahrenheit) and place them in the pan. Put the lid on the pan.

Let the bread rise again for 20 minutes.

Bake the bread for 10 minutes at 250 degrees Celsius (482 degrees Fahrenheit) (482°F) with fan, and then for 20 minutes at 210 degrees Celsius (410 degrees Fahrenheit) (410°F) with fan.

Take the bread out of the pan immediately after it's baked, otherwise condensation will form and make the bread moist.