Add 30 - 60 ml honey to your recipe; brown sugar in a similar amount will work as well.  For that matter you could use golden syrup, agave syrup or white sugar.  You could probably use effin' (see I speak British) treacle.  Make your choice according to taste, but the purpose of adding it is more about bread chemistry than anything else.  Oh. Wait.  Better tasting bread is important, too!

Salt is a necessary part of bread making.  Don't sweat the tiny amount you're using.  Jeeze!  The things people find to feel guilty about!

I'm always frightened by novice bread makers who scale everything instead of volume measuring.  There's nothing wrong with scaling, but don't be fooled by it either.  Establishing the proper hydration for small bread recipes is as much a matter of touch and observation as measuring -- and since conditions change, you can never be really exact.  Start with 1/2L of water, and add more -- however much it takes to bring the dries together as a slightly slack mass before turning it out for knead.  It will further hydrate as you knead.  I think you'll find that your bread takes between 550 and 650cl of water, depending kitchen humidity and temperature. 

If at some point you have to ask yourself how it is that the people who write recipes always come out with their ingredients in even amounts -- you'll realize there's a lot of "sorta" in almost every recipes -- including bread.

Presumably you're using a professional type of instant yeast such as the UK equivalent of SAF Red.  If you're not, you should be.  Instant yeast is freeze dried and dormant; it won't interact with salt until it's revived by moisture.  Whoever told you (presumably the baking class teacher) that adding the instant yeast and water at the same time as opposed to adding the instant yeast with the other dries (including salt) doesn't understand how that part of modern bread making works. 

I find it's a good idea to make most recipes by hand from beginning to end (including the mixing and kneading) the first time I try them -- rather than using my stand mixer (or even a spoon) because feeling good hydration is easier than seeing it.  But that's me.  In any case, slacker doughs usually develop more open textures; but at 88% hydration according to your recipe, you don't want it any slacker -- in fact, you probably want it slightly stiffer.

Remember what I said about novice bakers scaling?  It's equally if not more alarming that you haven't described what you're feeling and seeing.

If you're using a stand mixer, properly hydrated stiff dough will clear the bowl walls and perhaps leave a tiny amount of flaky, dry dough at the bottom.  Or, a slack dough will clear the bottom completely and try to stick to the mixer walls, but not quite make it.  By feel -- a stiff dough picks everything up but feels dry to the touch; a slack dough feels tacky but workable.  And just for reference:  A very slack dough -- as for focaccia -- leaves you wondering whether it's workable or not. 

Don't bother with the carbonated water, you can get a decent crumb and more open structure with a little more knead time.  Because doughs with a high proportion of whole grain flours have proportionally less gluten, it's not as easy to tell if they've reached the "window pane" stage or not, but you still want to try for it -- and translucent or not your tester should stretch very, very thin. 

A second rise between first rise and formation will also make for a lighter texture and more open structure.

So does "touch."  Don't punch the dough down too hard between the first and second rise; in fact, don't punch it down at all, use a "French fold." 

Be as gentle as possible during loaf formation.  When you form, try and keep as much gas in the dough as possible; and not to smash the little cells (formed by the gas bubbles) so hard that their walls stick together. 

You usually don't need a water pan in the oven unless you want to develop a crispy, chewy crust -- which you don't particularly want and is difficult to get from a bread pan loaf anyway. 

Like Petals, I'm concerned about your rise time.  It's going very slowly.  Whether your yeast is tired, your water and/or house temps are too cold, or you're over-rising and the dough is becoming flabby, or...   Using warm (baby bottle about) water, instead of tap or shelf temperature water will help with the first rise; and so will the honey. 

A retarded rise in the refrigerator will help develop flavor, but won't get you a much better texture.  It won't hurt either. It's primary benefit as far as I'm concerned is allowing you to bake first thing in the morning.