Step 1

Grease two non-stick bread pans with oil of choice (I use sunflower oil) and set aside. If you don't have a non-stick bread pan, line the bottom with parchment paper for easy removal.

Step 2

Combine warm water, yeast, and 2 cups of wheat flour in a stand mixer bowl (or medium mixing bowl if working by hand). Let sit for 15 minutes.

Step 3

Add oil, maple syrup, salt, and 4 cups of flour to the bowl, mixing until the dough starts to pull from the sides. (Tip: Combine your salt and remaining 4 cups of wheat flour together before adding; salt can kill the yeast and affect loaf size.) If using a stand mixer, change to dough hook (or turn out on flat surface to knead by hand). Knead for about 6 minutes.

Step 4

Form two loaves and transfer to bread pans. Cover with a damp towel and place in warm spot. Allow to rise for one hour.

Step 5

Preheat the oven to 350º. Bake your bread for 25-30 minutes, or until the top is golden brown. Let cool completely before slicing. Keep stored in a lidded container at room temperature for up to a week.