Preheat the oven to 365 F (185C)
Mix all the dry ingredients in a large bowl
Add the lukewarm milk, the olive oil and mix it all until very well combined
Let it proof in a warm, dry environment and away from any wind for 45 minutes. If you live in a cold place, place a bowl with a recently boiled water to the bottom rack in your oven and place the proofing dough on the top rack, close the oven and let it proof. The oven must be turned off.
After proofing the bread for 45 minutes, add the bread to a greased baking tray, place it in the middle rack in the oven and let it bake for 45 minutes.
CHEFS TIP: 1. Immediately after removing the bread from the oven, brush a fine layer of a mixture of water and sugar to the top rust, this will add a shie to the bread and prevent the crust to become hard. 2. If you'd like to make a gluten-free version of this bread, just substitute the 3 cups of flour for 1 cup of rice flour, 1 cup of oat flour and one cup of cornflour, works just as well.