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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.