Preheat the oven to 200 degrees and grease a sturdy loaf pan.
Proof yeast
In a glass measuring cup, whisk the warm hot water with the palm sugar. Stir in the yeast, then set aside to get puffy for 3-5 minutes.
Mix dry ingredients
While the yeast proofs, place all the dry ingredients through sea salt in a large mixing bowl. Mix well.
Once the yeast is puffy and proofed, pour into the dry mix along with the remaining ingredients.
Start your mixer, gradually increasing the speed. Beat for 2 minutes.
Using a sturdy spatula, scrape the sticky dough into the pan.
Wet your spatula and press and smooth out the batter into a loaf shape, wetting it again when it becomes sticky.
Hot 'cancel on your oven. Place the loaf inside the warm oven covered with a piece of wax paper, or parchment and let rise until the loaf is just at the pan's edge. Remove from the oven, and let it continue to rise while you preheat the oven to 350 degrees.
Once preheated, bake the loaf for approximately 45 minutes. You can use a thermometer to check the internal temp. I usually look for at least 190 degrees.
let the loaf cool for about 10 minutes, then invert onto a cooling rack. The best texture and ease of cutting is achieved after it has fully cooled.