Mix the flour, honey and salt.

If you are using fresh yeast, dissolve it in warm but not boiling water and then add it to the flour. If you are using dry yeast add it straight to the flour.

Add an amount of warm water to the flour so that you get a wet dough but not runny. Knead and add a little water, if necessary. At first, your dough will be sticky but it will gain elasticity the more you knead it. It requires at least 10' of kneading.

When the dough is elastic enough, add the oil and knead once more. When you are done kneading, set your dough aside to rise, covered, for 45-60'.

Shape your loaf and place it in an oiled pan. Preheat the oven to 180°C. Leave the loaf to rise once more for about 20' (when you press your finger in the dough, the dough should spring back). Place it in the oven and bake for about 50-60'. To see if it is ready lift the baking tray with a towel and tap the bottom with your fingers. If it makes a hollow sound, it is ready. 

Wrap it in a towel and place it on a cooling rack to cool.