Adapted from "Graham Bread", Wholesome Harvest by Carol Gelles, p.215

Makes 2 loaves (in standard loaf pans)

Stir together in measuring cup:

2/3 cup very warm water
2/3 tsp. sugar

dissolve in:

1 tbs. yeast

let stand for 5 minutes.

In a large bowl, combine:

2 2/3 cups whole wheat flour
1 1/3 cup white flour
1 tbs. salt

Stir in yeast mixture and:

2 cups warm water
1/4 cup maple syrup
3 tbs oil

Stir in 1 1/3 cup whole wheat flour
and as much more white flour as necessary to make the dough manageable.

Knead. Coat with oil, put in bowl, cover. When doubled (about an hour),
punch down, knead a little more, shape into 2 loaves, put in oiled
loaf pans, cover. Let rise until about the right shape,
then bake at 350 for 50 minutes, or until browned and sound hollow when tapped.