| warm water | 2 cups |
| maple syrup | 2 tablespoons |
| active dry yeast | 1 1/2 teaspoon |
| whole wheat flour | 3 1/2 cups |
| salt | 1 1/4 teaspoon |
In a large bowl whisk together the warm water, maple syrup and yeast. Allow the yeast to get foamy, which should take about 10 minutes.
Add in the whole wheat flour and salt and use a large wooden spoon to mix until a dough comes together. Once a dough forms, mix for about 1 minute. Cover the bowl and place the bowl in a warm area to rise for 1 1/2 hours.
After 1 1/2 hours, mix the dough again for 30 seconds. Recover the dough and let it rise for another 1 1/2 hours.
After the second rise, deflate the dough and spread it into a greased loaf pan and let it rise another 30-40 minutes.
Preheat your oven to 350 degrees. After the loaf has risen, bake it for 40-45 minutes. Allow the loaf to cool for about 5-10 minutes before removing it from the pan and allowing it to cool completely on a wire rack. Slice and store in the fridge for 1-2 weeks or the freezer for months.
