Add the yeast and the sugar to the water and let it sit for 10 minutes, so that the yeast can cultivate
Sieve the wheat flour and the gluten into a bowl, for uniformity, and add the oil, salt, egg and the yeast mixture in and knead into a smooth dough
Continue to knead well for 5-10 minutes
The dough should be smooth and not sticky
Add a few table spoons of flour to achieve the desired consistency, if required
Oil a large vessel and place the dough in to to rest for a few hours, covering with a damp cloth (or until doubled in size)
Once the dough has risen sufficiently, pre-heat the oven to 180C and knead the dough into the shape of a loaf
If you have a bread tin, grease it and set the dough into it, else, you can work with a round mound of dough
Brush the top of the mound of dough with some vegetable oil or a beaten egg, and sprinkle sesame seeds or dried onions or herbs and garlic and bake for 30-40 minutes
Let it cool completely (20-30 minutes) before cutting it
