I’m just a little bit in love with baking fresh bread. This Maple Whole Wheat Bread is certainly a hearty bread. The bit of maple syrup gives it a surprisingly delightful sweetness, but not overwhelming, which means this is still a great bread for making sandwiches with it.
Maple Whole Wheat Bread
Makes 1 loaf.
2 1/2 cups whole wheat flour
1/2 cup bread flour
1 1/2 tsps active dry yeast
1 1/4 cups warm water or milk
4 tbsps maple syrup
2 tbsps olive oil
3/4 tsp salt
Get ready to knead by lightly flouring a surface. I prefer to use a non-stick silicone baking mat. The Maple Whole Wheat dough is rather sticky due to the maple syrup content and can be a bit of a pill to work with. Knead for 6-8 minutes or until the dough’s formed a good-sized ball. Let rest for 20 minutes.
Add salt to the dough and knead for 6-10 minutes or until all the salt has been absorbed into the dough. Place back into bowl and cover with either a warm damp tea towel/cheese cloth or saran wrap. Place the bowl in a warm place. Let rise for 60-90 minutes.
Lightly grease a loaf pan. Take out the dough and form into a loaf.
How to form a loaf (letter folding):
1. Shape dough into a rectangle and face it so a short side is closest to you.
2. Fold short side about 2/3 up rectangle. Fold the other short side down.
3. Roll/knead the seam together.
4. Turn and repeat steps 2 and 3.
Congratulations, you’re ready to plop your dough into the loaf pan. Cover with a damp tea towel. Let it rise for another 60-90 minutes.
Preheat your oven to 350%deg; Bake loaf for 20-30 minutes. I like to put my loaf pans on my baking stone. Seems to just distribute the heat as close as you’re going to get without using a wood-burning baking stove.
Let cool for at least 30-40 minutes after you remove the loaf from the oven. The bread keeps on baking during that time.
Eat warm (or cooled later) and enjoy.