Place all dry ingredients into a large bowl, stir to combine. Whisk the wet ingredients, maple syrup, oil and water, together. Add the wet ingredients to the dry and mix well until everything is completely combined, leaving no dry ingredients. The dough is fairly thick.
Press the dough into a greased, small loaf pan, smoothing the top of the loaf. Allow to sit on the counter top for at least 2 hours or even overnight.
Preheat oven to 350°F.
Place loaf pan in the oven and bake for 20 minutes. Remove bread from loaf pan and place it upside down directly on the rack (I used a pizza pan) and bake for another 20-30 minutes. Bread is done when it sounds hollow when you tap it.
Let the bread cool completely before slicing. It’s delicious fresh, but also great toasted after you refrigerate it.
Store bread in a tightly sealed container for up to five days in the refrigerator.
To keep it longer, take individual slices and place them in the freezer.