Ingredients:

5 ½ to 6 cups whole wheat flour (bread flour works well here, but regular whole wheat is fine too)
2 ½ cups warm water (105°F to 110°F / 40°C to 43°C)
1 ½ tablespoons instant yeast (or 2 packages active dry yeast if using that)
¼ cup honey, maple syrup, or molasses
1 tablespoon olive oil
1 tablespoon salt

Instructions:

Activate the yeast: In a large bowl, combine the warm water, yeast, and sweetener. Let it sit for 5-10 minutes, until the yeast becomes foamy and active.

Mix dry ingredients: In a separate bowl, whisk together the whole wheat flour and salt.

Combine wet and dry ingredients: Add the olive oil to the yeast mixture and stir to combine. Gradually add the dry ingredients to the wet ingredients and mix until a shaggy dough forms.

Knead the dough: Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, or until smooth and elastic. The dough may be slightly sticky compared to using all-purpose flour, but it should become manageable with kneading. You may need to add a little more flour if the dough is excessively sticky.

First rise: Place the dough in a greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Shape the dough: Punch down the dough and transfer it to a lightly floured surface. Gently shape the dough into a loaf form. Place it seam-side down in a greased loaf pan.

Second rise: Cover the loaf pan again and let the dough rise for another 45-60 minutes, or until it nearly reaches the top of the pan. Whole wheat bread tends to rise a bit slower than bread with all-purpose flour.

Bake: Preheat your oven to 375°F (190°C). Bake the bread for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and enjoy: Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving.

Tips:

For a softer crust, brush the top of the loaf with melted butter or milk before baking.
You can experiment with adding a tablespoon of ground flaxseed or chia seeds to the dough for extra nutrients and texture.
Since this bread uses only whole wheat flour, it may be slightly denser than bread with all-purpose flour. However, it will still be delicious and packed with fiber.
This bread will stay fresh at room temperature for up to 2 days, or you can store it in the refrigerator for up to a week.
Enjoy your homemade 100% whole wheat bread!