In a large mixing bowl, combine the warm water, honey (or maple syrup), and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Add the olive oil, apple cider vinegar, and salt to the yeast mixture. Stir to combine.

Gradually add the whole wheat flour, one cup at a time, stirring with a wooden spoon or dough whisk until a sticky dough forms.

Transfer the dough onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Add a little extra flour if the dough is too sticky.

Place the kneaded dough back into the mixing bowl and cover it with a clean kitchen towel. Allow it to rise in a warm area for about 1 hour, or until it has doubled in size.

Preheat your oven to 375°F (190°C).

Once the dough has risen, punch it down and transfer it to a floured surface. Shape it into a loaf and place it in a greased 9x5 inch loaf pan.

Cover the loaf with the kitchen towel again and let it rise for about 30 minutes, until it’s puffy.

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.