In a 1-gallon, heavy-duty freezer bag combine all dry ingredients except for the whole wheat flour. Let air from bag and shake to blend ingredients.
Add hot water and oil and reseal bag. Mix by working with fingers.
Add whole-wheat flour, reseal and mix.
Gradually add enough remaining flour to make stiff dough that pulls away from the bag.
On floured surface knead dough 2-4 times until smooth and elastic.
Cover dough with towel, rest 10 minutes.
Roll dough to 12x7" rectangle. Roll up from narrow end. Pinch edges and ends to seal. Oil a loaf pan. Place the dough in loaf pan.
Place a 9x13" pan on counter; fill with boiling water. Place cookie sheet on top of 9x13" pan and place loaf pan on the cookie sheet. Cover with towel. Let dough rise 20 minutes or until double in size.
Bake at 375 degrees for 25 minutes or until done.