Whole Grain Herb Bread

2 1/4 t active dry yeast
2 1/4 c warm water
1 T pure maple syrup
2 T olive oil
1 T salt
6 1/2 cups spelt flour
2 T minced fresh parsley leaves
1 t minced fresh chives
1 t dried marjoram
1/2 t dried thyme

1. In a large bowl, combine the yeast and 1/4 cup of the water. Add the maple syrup and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 2 cups water, the olive oil, and salt.
2. In a separate large bowl, combine the flours and stir until well mixed. Add about half of the flour mixture to the liquid mixture, stirring to blend, then work in the remaining flour mixture to form a stiff dough. Transfer to a lightly floured board.
3. Add the herbs and, with lightly floured hands, knead briefly to incorporate them. Dust you work surface with spelt flour as needed to prevent the dough from sticking and continue to knead well until smooth and elastic, 8-10 minutes.
4. Place in a lightly oiled large bowl and turn over once to coat with oil. Cover with a clean kitchen towel. Let rise in a warm place until double in bulk, 1-2 hours.
5. Meanwhile, lightly oil 2 small baking sheets and set aside. Punch the dough down and turn out onto a lightly floured work surface. Divide the dough in half, shape into 2 round or long loaves, and place on the prepared baking sheets. Flatten the loves slightly and cover with clean damp towels. Set aside in a warm place and let rise again until doubled in bulk, about 1 hour.
6. Meanwhile, preheat the oven to 425 degrees. Use a sharp knife to cut one to three 1/4-inch-deep diagonal slashes in each loaf. Bake on the center oven rack for 10 minutes, then reduce the oven temperature to 350 degrees and continue to bake until golden brown, about 30 minutes more. Tap the bottom of the loaves---if they sound hollow, the bread is done. Remove from the sheets and let cool on a wire rack before slicing.