So I'm anxious to hear how you made out. I'm happy to help in any way I can.
Sorry Sargo, I wasn't going to comment before I had another go at making it as it didn't turn out for me. Looked okay, but was very dense and when it had cooled was pretty much like a brick. I did leave it in for longer to try and get the hollow sound when knocked on.
Please don't let this put anyone else off trying it as I would imagine it's all my doing and not the recipe as like I said in an earlier post I don't seem to have much luck with bread. 
A couple of things come to mind immediately:
The condition of your yeast- is it fresh and still active? If you place a small amount in some lukewarm water with a few grains of sugar it should foam and be lively within 10 minutes.
Did your dough double in bulk on the first rise? The easiest way to check this is to put the dough in a tall, straight-sided, clear container and put a piece of masking tape to mark the top of the dough when you first put it in there. (I use a tall Tupperware container.) You can then quickly check when it has risen as there will be as much dough above the masking tape as below it.
Did the formed loaves almost double in size on the second rise? To check, dip the tips of your fingers in a bit of flour and quickly press them into the top of the dough to about ½ inch depth. If you leave a dimple in the dough, then it is ready. If it springs back then it needs a bit more time. Don’t let it over proof as that is as bad as under proofing.
Do give it another try as it is an easy and pleasant bread for every day.
