Grease and line a steel 9 x 4 x 4 in steel bread pan. (I use a small USA pan Pullman loaf tin and I don't line it)

Combine the dry ingredients in a large glass bowl and whisk thoroughly to remove any lumps.

In a medium mixing bowl, whisk in the oil and maple syrup into the water (I start with 600ml water and go from there)

Add the wet to the dry mixture, and use a wooden spoon to combine the ingredients, ensuring there are no dry spots or lumps left in the dough. (If the dough is too wet it may overflow the pan)

Proof the dough in the bowl for one hour, before transferring to the bread pan to proof for ½ – 1 hour or until the bread reaches the top of the pan. Use a moistened hand to flatten the dough into the pan before it proofs.

Alternatively, proof the dough straight in the pan for 1 ½ hours or until it reaches the top of the pan. (I like to proof and bake with the lid of the pullman pan on it. *place cookie sheet on rack under bread pan in case of overflow)

While the bread is proofing, thoroughly preheat the oven to 200C/400F.

Bake 50-55 minutes

Remove from the oven and remove from the pan and transfer to a wire rack to cool.

If you’re struggling to remove the bread from the pan, allow it to sit an additional 10 minutes. The crust softens as the loaf cools, making it easier to remove.

Allow the bread to cool for an hour before slicing. For best results, allow to cool completely before slicing.