In a large rectangle dish or bowl, mix together water, oil, instant yeast, salt, then Arrowhead Mills Organic All Purpose Flour. Mix the dough until it comes together in a messy ball with no dry patches of flour. Scrape down the sides of the container, gathering the dough together.
Cover the bowl and let the dough rest for 1 hour, with folds every 15 minutes. Then let the dough rest for 45 minutes.
Preheat the oven to 450°F.
Dust the top of the dough and the counter with flour. Flip the dough out of the container onto the counter. Dust the top side of the dough with flour and form the dough into a rectangle approximately 10" tall and 15" wide.
Cut the dough into one inch strips. Resulting in 7 strips total.
Twist each dough strip on the counter by rolling each end in opposite directions. Fold then braid the ends over each other.
Bake for 11-13 minutes till lightly golden.