Step 1

In a medium bowl, stir together all the dry ingredients.

Step 2

In another bowl or a large measuring cup, stir together the warm water, coconut oil, and honey. Pour this into the dry ingredients and stir until everything is moistened. Let sit for a minute or two until all the water is absorbed.

Step 3

Spray a non-stick medium-sized loaf pan (4½ x 8½ inches/11 x 21 cm measured at the top of the pan) with cooking oil spray or wipe it with coconut oil or ghee. Stir the bread mixture again and dump it into the loaf pan. Pat it down with a spatula and smooth the top so it is completely flat (this will become the bottom later).

Step 4

Leave the bread to sit on the counter at room temperature for a minimum of two hours, up to twenty-four hours.

Step 5

Preheat the oven to 350°F (180°C).

Step 6

Bake the bread for 30 minutes.

Step 7

Then remove the pan from the oven, and place a cake cooling rack on top of the pan. Use pot holders or oven mitts to invert the pan, tipping the loaf of bread upside-down onto the cooling rack. Remove the pan, and place the rack with the loaf on it back into the oven. Continue baking the bread for another  30 to 35 minutes, until it starts browning at the edges and is slightly puffed up in the middle.

Step 8

Using oven mitts or pot holders, carefully lift the cooling rack with the loaf on it, out of the oven. Allow the loaf to cool completely before slicing (very important).

Step 9

Store bread in a sealed container or heavy duty plastic bag in the refrigerator. This bread freezes well. Simply slice it before freezing, for easy removal of individual slices for toasting or serving.

Step 10

Makes one loaf.