In a small bowl, combine the warm water and honey (or maple syrup). Sprinkle the yeast over the top and let it sit for about 5-10 minutes, or until it becomes frothy. This step ensures your yeast is active and ready to help your bread rise.

In a large mixing bowl, combine the whole wheat flour, salt, and vital wheat gluten (if using). Create a well in the center and add the activated yeast mixture along with the olive oil. Stir with a wooden spoon or dough whisk until a shaggy dough forms.

Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Place the kneaded dough in a lightly greased bowl, covering it with a clean kitchen towel. Let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.

Once the dough has risen, punch it down to release the air. Transfer it back to the floured surface and shape it into a loaf by flattening it into a rectangle and rolling it tightly. Pinch the seams to seal.

Place the shaped loaf into a greased loaf pan. Cover it with the kitchen towel and let it rise again for about 30-45 minutes, or until it has risen just above the edge of the pan.

While the dough is rising, preheat your oven to 375°F (190°C).

Once the dough has risen, place it in the preheated oven and bake for 30-35 minutes. The bread should be golden brown, and when tapped, it should sound hollow.

Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.