Lightly grease a 9- by 5-inch loaf pan with nonstick cooking spray.

In the bowl of a stand mixer, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients.

Pour the wet ingredients over the dry and mix on medium speed, using the paddle attachment, until a dough forms, about 2 minutes. The dough will be thick and sticky. If it appears dry, add another 1 to 2 tablespoons water.

Using a rubber spatula, scrape the dough into the prepared pan. Smooth the dough evenly in the pan with the spatula. Cover with a lightly greased piece of plastic wrap.

Allow to rise at room temperature until dough reaches the top of the pan, about 1 hour.

Adjust oven rack to the middle position and preheat the oven to 350°F. Remove the plastic wrap from the dough. Bake the loaf for 1 hour, or until the internal temperature reaches 205 to 211°F. Use an instant-read thermometer to test bread’s temperature.

Remove the bread from the oven. Allow to cool in the pan for 2 minutes then remove from the pan and place on a wire rack to cool. Slice with a serrated knife when completely cool.

Store the bread, wrapped well in plastic, at room temperature for up to 3 days or in the freezer for up to 1 month.