Add the warm water to a large glass bowl and sprinkle yeast on top. Give a quick stir with the back of a wooden spoon. Set aside to rest for 10 minutes.

In the mean time combine the whole wheat flour, spelt flour, old fashion oats and vital wheat gluten in a separate bowl. Stir to combine.

After 10 minutes, add oil, maple, and salt to the yeast mixture.

Next add the flour mixture to the yeast mixture and combine. Be sure to hold back a little of the flour, just in case it will not need all of it.  Make into a dough.

Place on a clean counter and knead for 10 minutes by hand, or 5 minutes by machine.
Form dough into a round ball. Place in a slightly greased bowl to rise. Cover with plastic and/or a clean towel, and let rise until double in size, usually 45-60 minutes.

Remove from bowl. Make into a loaf shape. Place in a greased loaf pan. Cover with kitchen towel. Let rise again for 30-45 minutes, until well above the rim of the pan.

Bake at 350F for 40 minutes.

Remove from oven, remove the loaf from the pan, let sit and cool completely on a cooling rack for several hours before slicing.

This bread freezes wonderfully.