Combine all dry ingredients in large mixing bowl.
Sift through or work through a fine mesh colander.
It is imperative that you combine the activated charcoal COMPLETELY; no white or darker streak. Take care when adding activated charcoal as it is very powdery and could go everywhere.
Make a sort of of well in the middle of the dry ingredients.
Pour 1 cup water into well. If mixture is too dry, add 1/4 cup water, and more if needed.
Using your hands, pull the dry ingredients into the water, turning the bowl until everything is well incorporated.
Push your fingers into the dough to create deep holes.
Pour vegetable oil onto/into dough holes in the bowl.
Combine into dough mixture evenly, using your fingers as "squeezing" tools.
The dough will feel slightly lumpy, but that's okay.
Form into ball. Cover with lose towel and let set at room temperature for one hour. [**See notes below on proofing times.]
After one hour, the dough should be about double in size. If not, let it sit a little longer.
When the dough has puffed up, poke it in the center with your finger. It will deflate.
Remove from dough and place on clean, dry. "working" surface (e.g., counter, cutting board, etc.).
Gently knead the dough for about five minutes. Twist and turn as you pull and fold...kind of like what a standard envelope would like if you made one.
When dough is smooth and shiny, shape in into a loaf.
Put loaf in a well oiled, or parchment lined, loaf pan seem side down. Push dough all the way down as evenly as possible.
Let sit at room temperature for one hour or until a "muffin top" has formed.
Lightly spritz, or brush on, top of loaf with water. This will result in a shinier finish after baked.
After one hour, place loaf pan in a pre-heated 400°F oven on the second to bottom rack.
Bake for 25 minutes or until a wooden skewer comes out clean.
After bread has baked, remove from oven and pan and place on a cooling rack.
Allow bread to cool COMPLETELY before slicing with a serrated knife.