40-minute yeast-free vegan bread

I discovered this recipe a couple of summers ago when Natalie was vegan. It's super-low-fuss and perfect for someone like me who never thinks ahead enough to make real bread. I almost always add the olives but you can really add anything you want.

3 cups whole wheat flour (white flour doesn't come out as well)
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups water (You can substitute tomato juice or something similar)
1/4 cup oil (I use olive)
Chopped green olives or sun-dried tomato (optional)

Do not sift the flour!
Mix everything
Stir until there is no more dry flour.
The dough should be moist but not sticky.
Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
Shape into a ball or whatever
Place on clean baking sheet.
Bake for 40 minutes at 400F.
I usually brush the top with olive oil and a liberal sprinkling of kosher salt and oregano