Warm your mixing bowl with hot water. Discard the water and add 1 cup of warm water (105 to 115 degrees F) to the bowl. Sprinkle in the active dry yeast and let it sit for about 5-10 minutes until frothy.
Add the honey (or maple syrup) and olive oil (if using) to the frothy yeast. In another bowl, combine the all-purpose flour, rye flour, whole wheat flour, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with a damp kitchen towel and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Once risen, gently deflate the dough. Transfer it back to your floured surface and shape it into a loaf. Place it in a greased loaf pan, seam side down. Cover again with the kitchen towel and let it rise for another 30-45 minutes.
Preheat your oven to 375 degrees F while the dough is rising for the second time.
Once the dough has risen, bake it in the preheated oven for about 30-35 minutes. The bread is done when it sounds hollow when tapped on the bottom and has a golden-brown crust.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely. Slice and enjoy your homemade Whole Wheat Country Bread!
