Preparation

1. In a large mixing bowl, combine flour, sweeteners, spices, yeast, and salt.
2. Gradually stir in warm water until a shaggy dough forms.
3. Do not add extra flour; the moisture is essential for gluten development.
4. Knead on a floured surface for about 10 minutes until smooth and elastic, or use a stand mixer with a dough hook. The dough should develop a chewy, almost meaty texture.
5. Place the kneaded dough in a lightly greased bowl.
6. Cover with plastic wrap or a damp towel.
7. Let it rise for 1-2 hours in a draft-free place until it nearly doubles in size.
8. Turn out the risen dough onto a floured surface.
9. Shape it into a log to fit your loaf pan.
10. Place in the pan seam-side down, cover, and let it rise for another 30-60 minutes until it doubles in size.

Baking Process

1. Preheat your oven to 375°F (190°C).
2. Ensure the rack is in the center for even heat distribution.
3. Bake for 30-40 minutes.
4. In the first 15 minutes, the crust will firm up, and the bread will rise.
5. In the second half, the interior cooks through, and the color develops.
6. Check doneness with an instant-read thermometer (internal temperature above 200°F).
7. Remove from the oven and let cool on a wire rack.