Stir olive oil into the yeast mixture.

In a separate bowl, whisk together whole wheat flour and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 8–10 minutes, until smooth and elastic. The dough should feel soft and slightly tacky but not sticky. It should spring back slowly when pressed.

Shape dough into a ball and place into a lightly greased bowl. Cover and let rise in a warm (75–85°F) draft-free place for 1 to 1½ hours, until doubled in size.

Gently punch down to release excess gas. Shape tightly into a loaf and place into a greased 8×4-inch or 9×5-inch loaf pan.

Cover and let rise for 30–45 minutes, until the dough crowns slightly above the rim of the pan.

Bake at 375°F for 35–40 minutes, until deeply golden brown. The loaf should sound hollow when tapped and register 190–200°F internally.

Cool in the pan 5–10 minutes, then transfer to a wire rack and cool completely (at least 1 hour) before slicing to prevent gumminess.