Instructions

• Step 1: Whisk together 3 tablespoons whole wheat bread flour and 1/2 cup water until smooth.vCook over medium heat, whisking constantly, until thickened into a smooth paste (2–3 minutes). Cool until just warm.
• Step 2: (Autolyse) Transfer the cooled flour/water to the bowl of a stand mixer. Add the 3 cups whole wheat bread flour and 1¼ cups water. Mix on low speed until no dry flour remains and a shaggy dough forms. If the dough feels too dry or there is still dry flour in the bowl, add additional water, 1 tablespoon at a time, until all the flour is fully hydrated.
• Cover and rest for 30 minutes.
• Step 3: (Mix the Dough) Add maple syrup, olive oil, instant yeast, and salt. Knead with the dough hook on speed 2 for 10–12 minutes, until smooth, elastic, and slightly tacky.
• Step 4: (First Rise) Transfer to a lightly oiled bowl, cover, and let rise for 1 hour or until doubled.
• Step 5: (Shape) Shape into a tight loaf and place seam-side down in a greased 9×5-inch loaf pan.
• Step 6: (Second Rise) Cover loosely and let rise until about 1 inch above the rim of the pan (45–60 minutes).
• Step 7: (Score) Make one long slash down the center of the loaf, about ¼ inch deep.
• Step 8: (Bake) Bake at 375°F (190°C) for 35–40 minutes, until the internal temperature reaches 200–205°F. Tent loosely with foil if browning too quickly.
• Step 9: (Cool) Remove from the pan immediately and cool on a wire rack for at least 2 hours before slicing.
• Store in an airtight bag at room temperature for up to 3 days, or freeze sliced for up to 3 months.