Easy Whole Wheat Bread

In the bowl of a stand mixer, combine warm water ( 110 degrees F / 43 C), yeast, and maple syrup; allow to sit for about 10 minutes to see if bubbles start to appear. If not, the yeast is not alive and you will need another packet.

To the bowl, add the rest of the ingredients. Insert the dough hook and beat at medium speed for about a minute. The result will be a sticky, rough dough.

Add flour until the dough is no longer sticking to the sides – about 3 3/4 cups total.

Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature. Transfer to the fridge and allow to rise for 2 additional hours.

Transfer dough to a lightly floured work surface and knead about 20 turns or until elastic. Form into a loaf-like shape.

Place seam-side down in a lightly greased loaf pan or baking sheet and sift a light coating of flour over the top to help keep the dough moist. Loosely cover with plastic wrap and let rest for 45-60 minutes.

Toward the end of the resting time, place one oven rack in the lower-middle of the oven and one on the bottom of the oven, and preheat to 425-F. On the bottom rack, place a shallow metal or cast iron pan (NOT glass, Pyrex, or ceramic) and have 1 cup of hot water ready to pour into the pan.

When the oven is pre-heated, slash the bread, ½-inch deep, along the top in 3 places.

Place the bread in the oven on middle rack. Then pour hot water into the shallow pan on the bottom rack. Expect it to bubble and steam; then close oven door quickly.

Bake the bread for 26 to 35 minutes, or until internal temperature is 190-210.

Remove the bread from the oven and let rest in the pan for 5 minutes. Then carefully remove from pan and transfer to a cooling rack to cool. Let it cool completely before slicing for best results (otherwise it can be doughy in the middle).

Slice the bread and store in the freezer.