This homemade loaf rises into a soft, hearty crumb thanks to whole wheat flour, a touch of maple syrup for gentle sweetness, and a good knead that builds real structure. The dough gets two proper rises, so the finished bread has that classic bakery lift and a deep golden crust once it's out of the oven. Olive oil keeps the texture tender without weighing it down, and the whole thing bakes up into a loaf that sounds hollow and looks proud crowning over the pan. Since you're baking it yourself from simple, everyday pantry staples, you have full control over what goes into every slice. That makes it an easy, satisfying choice for anyone watching their sodium intake, and a loaf worth keeping in regular rotation for sandwiches, toast, or just warm with a pat of something good.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Combine the warm water, yeast, and maple syrup in a large mixing bowl and stir briefly. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty — this confirms the yeast is active.
Add the olive oil and salt to the yeast mixture and stir to combine. Add the whole wheat flour, 1 cup at a time, stirring after each addition until a shaggy dough forms and pulls away from the sides of the bowl.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
