Recipe for Maple Whole Wheat Bread

Maple Whole Wheat Bread

Maple Whole Wheat Bread

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.

Ingredients:

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

In a large bowl, mix whole wheat flour, bread flour, and yeast together. Make a well in the center. Pour in warm water or milk, maple syrup, and olive oil. Mix well.

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.

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This entry was posted on Sunday, June 13th, 2010 at 11:06 am and is filed under Bread. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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4 Responses to “Recipe for Maple Whole Wheat Bread”

  1. Carole says:

    I’ve made a similar recipe w/ honey instead. It’s quite delicious and easy to make, but somehow I find it easier to make two loaves at once and freeze one. Every time I make only one loaf, the dough just doesn’t rise well. The recipe I use (sent by my sister) says to use 1 package or 2 tsp. active dry yeast. Your recipe says 1 1/2 tsp. for one loaf, so perhaps cutting the yeast in half to 1 tsp. is just not enough yeast for one loaf. Do you think that’s it? If so, I’ll try your way next time (1 1/2 tsp for one loaf).

  2. Erica says:

    I think it’s always a good idea to make two loaves. I don’t know about your house, but at mine, fresh breads gets devoured.

    Both the amount of yeast and how long you give it to rise matter a lot. Sometimes if it’s chilly, I’ll put a heating pad under my bowl to help it along. (I have electric heat, so there’s no “warm spot” to stick it when it’s cold outside.) Sometimes, if your flour’s old, it’ll also have problems rising. I’d definitely play with the different amounts of yeast as that’s an easy one.

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