Coat bread loaf pan with olive oil or a nonstick spray. Set aside.
In a very large mixing bowl, combine all dry ingredients and mix to combine.
Add maple syrup, olive oil, and water and mix together thoroughly. I use my hands to do this, ensuring it's all very combined and the dry ingredients are evenly distributed. This is what Baker does, and well, who am I to debate?
Spoon mixture into your loaf pan and smooth out the top with a rubber spatula or wooden spoon.
Cover loosely with a clean dish towel and refrigerate for 6-24 hours. I usually do this overnight and bake off in the morning.
An hour before it's time to bake, pull the bread out of the refrigerator and let it come to room temperature.
Make sure there is a middle rack in the oven and preheat to 400 degrees F.
Bake the bread for 60 minutes or so, until nicely browned and cooked through.
Remove from the oven, let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely for 2 hours. Yes, 2 hours.. this is a DENSE bread.
I like this sliced very thin, so toast and eat right away or slice it all up and freeze it so you have beautiful seeded bread anytime you please.