Undercooked bread - does temperature over 165 mean it's food safe?
First off, there's not a lot in the ingredients you list that is likely to pose a hazard anyway.  (It is possible for flour to be contaminated with bacteria, and if the bacterial count is high enough, it could pose a risk in raw dough.)

However, pasteurization to safe levels at 160F doesn't take more than a few seconds in most foods, and it's likely the interior of your loaf was above 130F (where bacteria will gradually start dying off) for quite some time.

I'd definitely consider it safe to eat right after baking, though it may not be particularly pleasant.  However, underdone bread sometimes is prone to earlier spoilage, since it generally has a higher moisture content that might promote some mold, bacterial, and yeast growth after baking.  The chances of it becoming actually hazardous without noticeably spoiling are probably rather low, but it's possible, particularly if the moisture content is high enough.  It's much more likely that the bread would just spoil normally through the appearance of surface molds, etc., though.  If you wanted to be extra cautious, you could store leftover bread in the freezer or fridge.