In a large mixing bowl, combine warm water and honey (or maple syrup). Stir to dissolve. Sprinkle in the yeast, stir gently, and let it sit for about 5–10 minutes until it becomes foamy. This indicates the yeast is active.

Add the softened butter and salt to the yeast mixture. Gradually add the whole wheat flour, 1 cup at a time, mixing after each addition until a soft dough forms.

Turn the dough onto a lightly floured surface. Knead for about 8–10 minutes, until the dough is smooth and elastic. (You can also use a stand mixer with a dough hook.)

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.

Punch down the dough and shape it into a loaf. Place it in a greased loaf pan. Cover again and let it rise for 30–45 minutes until the dough has risen just above the edge of the pan.

Preheat your oven to 375°F (190°C). Bake the bread for 30 minutes or until golden brown and sounds hollow when tapped on top.

Remove from oven and let the loaf cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.