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How to make Maple Syrup Wheat Bread

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I love baking bread. It’s one of those things that just makes a house smell wonderful. I try all kinds and grains, and actually have a lot of different flours to use. This recipe turned out to be one of the best.

Not too long ago I went shopping with a friend and we stopped by an Amish /Mennonite market. Besides all the wonderful spices I chose, I of course went to peruse the wall of cookbooks. I ended up putting 3 in my cart: one just for vegetables “The Practical Produce Cookbook” , one called “Cooking with the Horse and Buggy People” and ” The Basics and More Cookbook“. The latter is a compilation of recipes from moms and grandma’s, recipes handed down, use for church suppers, or made for giving. These recipes are always the best- things real people make, and are well loved, so they don’t mind sharing the recipe. And all 3 of these cookbooks were spiral bound, so they lay flat when opened, a plus in my book.

When I found a wheat bread recipe with honey in the Basics and More cookbook, I just knew I had to try it. I’ve tried other honey wheat bread recipes, but a new thought occurred to me. And although I have plenty of honey on hand, I have a lot more maple syrup that we bought this year. Two gallons in fact. I’ve never baked bread using maple syrup, but why not? It is, after all, basically sugar, just like honey.

It’s a simple enough bread recipe, and most likely you have on hand what you need, if you bake much bread at all. I altered the recipe slightly to use bread flour, which will help it rise and produce more gluten than all purpose flour. And maybe I add closer to 2 tbsp of yeast than 2.5 tsp per packet. It’s all good, however you want to do it.

I’m thinking this would be great with oat flour or 7 grain flour too…. maybe next time.

I use warm water from the tap, or heat it up in a microwave for a few seconds, just enough to get it above 100F, warm to the touch. Too hot, and it will kill your yeast.

Yeast will “proof” (grow) in warm water and a little sugar. Getting foamy and developing bubbles means it’s alive
add in other wet ingredients

And while I used my Kitchen Aid stand mixer, you can certainly mix this up and knead all by hand. I do not add salt until some of the flour in in, wheat flour here, because salt added directly to yeast can kill it too. No live yeast, no rise to the dough.

As with most bread, once the mixing is done the waiting begins. Waiting for the dough to double, and with this bread, to double again a second time. Dump out on a lightly floured surface, turn and knead a few times, and put in back into the greased bowl. Turn over and spray the top with cooking spray to keep it moist. The second rise was much faster though.

By the time the bread is shaped into loaves and put in the pans, the last rise is maybe 30 minutes, depending of course on the warmed and humidity in your kitchen. I like to let bread rise in a barely warm oven, or by setting the bowl on a heating pad. Just enough warmth to make that yeast grow and puff up the dough.

You can start to preheat the oven when you see the dough rising above the edges of the pans.

And when your done – the whole house smells great, and you have lovely bread to eat!

If you have problems, just remember:

Maple Syrup Wheat Bread

A part whole wheat bread recipe using maple syrup for part of the sweetener.

Course Bread
Cuisine American
Keyword maple syrup wheat bread, whole gran bread with syrup, whole wheat bread
Prep Time 14 minutes
Cook Time 35 minutes
Rising time 2 hours 30 minutes
Servings 2 laoves

Ingredients

  • 2 pkg yeast 1 packet = 2.5 tsp
  • 2 cups warm water 105-110F
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup olive oil
  • 2 tsp salt
  • 2 cups whole wheat flour
  • 4 cups bread flour

Instructions

  1. Dissolve the yeast in warm water in the bowl of a stand mixer. Stir in the brown sugar. Set aside for 10-15 minutes until proofed and bubbly.

  2. Stir in the maple syrup and oil on low speed.

  3. Add the 2 cups of wheat flour and mix in.

  4. Add the salt, and the bread flour, one cup at a time. By the last cup add slowly and fully incorporate. Let the mixer knead for a minute, then turn out and knead by hand until soft and elastic.

  5. Put into a greased bowl, turning to grease the top. Let rise until doubled (about an hour) in a warm area, like a slightly warm oven, or on a heating pad.

  6. Turn out, knead a couple times, re-grease the bowl and let it rise again. This rise will be much faster.

  7. Turn out and shape into 2 loaves. Place in greased bread pans. Let rise a third time, about 30 minutes, until doubled.

  8. Preheat oven to 325F. Bake the bread for 10 minutes, then lower the temperature to 300F. Bake 25 minutes, or until the internal temperature is 195F, and sounds hollow when tapped.

  9. Remove from the pans immediately and let cool on rackes. Butter the top for a softer loaf.

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