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Maple Wheat Bread Recipe

Maple Wheat Bread Recipe

Learn how to make this homemade maple wheat bread with its perfect balance of nutty whole wheat and sweet maple flavor. This easy baking recipe creates a versatile loaf with a tender crumb and crisp crust that's ideal for breakfast or sandwiches. The natural maple sweetness makes this the best everyday bread for your family.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
An overhead shot of a freshly sliced maple wheat loaf on a weathered wooden cutting board, with golden-brown crust showing attractive scoring marks. Natural window light highlights the loaf's open, moist crumb structure with visible wheat flecks throughout. A drizzle of maple syrup glistens as it's being poured from a small ceramic pitcher in the corner, while a pat of melting butter sits atop one warm slice. The scene is completed with scattered wheat stalks and a small jar of maple syrup in the background, creating a cozy, rustic atmosphere that emphasizes the bread's hearty, homemade quality.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">200g bread flour (strong white flour)</li><li class="ingredients-single-item">7g active dry yeast (1 standard packet)</li><li class="ingredients-single-item">350ml warm water (about 38°C/100°F)</li><li class="ingredients-single-item">80ml pure maple syrup (not pancake syrup)</li><li class="ingredients-single-item">50g unsalted butter, melted</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g vital wheat gluten (optional, helps with rise)</li><li class="ingredients-single-item">30g sunflower seeds (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">23cm (9-inch) loaf pan</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Kitchen scale</li><li class="equipment-single-item">Bread lame or sharp knife for scoring</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or the bowl of your stand mixer, combine 100g of the whole wheat flour, all of the bread flour, and the yeast. If using vital wheat gluten (which helps compensate for whole wheat's lower gluten content), add it now. Whisk these dry ingredients together thoroughly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl or measuring jug, combine the warm water (it should feel like bath water - too hot will kill the yeast, too cool won't activate it properly) with the maple syrup and melted butter. The butter should be warm but not hot enough to kill the yeast.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>With the mixer running on low speed with the dough hook attached, slowly pour the liquid ingredients into the dry ingredients. Mix for about 1 minute until everything is incorporated. Let the mixture rest for 5 minutes - this autolyse period allows the flour to fully hydrate and begins gluten development.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the salt and remaining whole wheat flour. Mix on medium-low speed for 5-7 minutes until the dough becomes smooth and elastic. The dough should clear the sides of the bowl but still stick slightly to the bottom. If it's too sticky, add flour 1 tablespoon at a time; if too dry, add water 1 tablespoon at a time. Whole wheat absorbs more water than white flour, so be patient as it hydrates.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If using sunflower seeds, add them in the last minute of kneading to incorporate evenly without breaking them up too much. The dough should pass the "window pane test" - you can stretch a small piece thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place (around 24-27°C/75-80°F) for 60-90 minutes, or until doubled in size. The maple syrup provides food for the yeast, so this dough might rise slightly faster than standard bread dough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once doubled, gently deflate the dough by pressing down on it, then turn out onto a lightly floured surface. Press into a rough rectangle about 20cm x 30cm (8 x 12 inches). Fold the short ends toward the center like a business letter, then roll up tightly from one short end. Pinch the seam and ends to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the dough seam-side down in a greased 23cm (9-inch) loaf pan. Cover loosely with oiled plastic wrap and let rise again until the dough crests about 2-3cm (1 inch) above the rim of the pan, approximately 45-60 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the dough is in its final rise, preheat your oven to 190°C (375°F). Position a rack in the center of the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before baking, make a shallow slash down the center of the loaf with a bread lame or very sharp knife. This allows for controlled expansion during baking. If desired, brush the top lightly with water for a crispier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 35-40 minutes, rotating the pan halfway through for even browning. The bread is done when it's golden brown and sounds hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should read 93-96°C (200-205°F).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and immediately turn out onto a wire rack to cool completely before slicing - this critical cooling period allows the crumb structure to set and prevents a gummy texture. The maple aroma will fill your kitchen as it cools!</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once completely cool (at least 2 hours), slice with a serrated knife. Store in an airtight container at room temperature for up to 3 days, or freeze slices wrapped individually for up to 3 months for the freshest taste.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Maple Wheat Bread Recipe?

This rustic bread combines whole wheat flour, bread flour, active dry yeast, warm water, pure maple syrup, melted butter, and salt. Optional ingredients include vital wheat gluten to improve rise and sunflower seeds for added texture and nutrition.

How to cook Maple Wheat Bread Recipe at home?

Learn how to cook Maple Wheat Bread Recipe by combining flours with yeast, adding a maple-butter liquid mixture, kneading until elastic, and allowing two rises before baking at 190°C for 35-40 minutes. The process creates a perfect balance of nutty whole wheat flavour and natural maple sweetness with a tender crumb and crisp crust.

Can I substitute the maple syrup with another sweetener in this bread recipe?

Yes, you can substitute honey or brown sugar, though each will impart a different flavour profile. Honey provides similar moisture but a more floral taste, while brown sugar offers sweetness without the distinct maple character. Maintain the same measurement for proper bread structure.

Why does whole wheat bread often turn out dense, and how does this recipe prevent that?

Whole wheat bread can be dense because the bran cuts through gluten strands. This recipe addresses this by using a flour blend, optional vital wheat gluten, proper hydration, and adequate rising time. The maple syrup also helps tenderise the crumb for a lighter texture.

What's the best way to store homemade bread to maintain freshness?

For optimal freshness, cool the bread completely, then store in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the loaf and freeze individual portions wrapped in cling film and foil, which maintains quality for up to 3 months.

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Position a rack in the center of the oven." }, { "@type": "HowToStep", "name": "Score the loaf", "text": "Just before baking, make a shallow slash down the center of the loaf with a bread lame or very sharp knife. This allows for controlled expansion during baking. If desired, brush the top lightly with water for a crispier crust." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 35-40 minutes, rotating the pan halfway through for even browning. The bread is done when it's golden brown and sounds hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should read 93-96°C (200-205°F)." }, { "@type": "HowToStep", "name": "Cool", "text": "Remove from the oven and immediately turn out onto a wire rack to cool completely before slicing - this critical cooling period allows the crumb structure to set and prevents a gummy texture. 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The bread has such a wonderful aroma while baking and the texture is spot on - not too dense like many whole wheat recipes. The maple flavor is subtle but distinctive.", "name": "Weekend Breakfast Essential", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2023-10-10", "reviewBody": "Freezes beautifully for weekday toast! I make two loaves on Sunday and freeze one sliced. The maple wheat flavor pairs perfectly with both sweet and savory toppings. My children ask for this bread specifically now.", "name": "Great for Meal Prep", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2023-10-15", "reviewBody": "Better than any bakery whole wheat bread I've tried! The crumb is tender but holds up well for sandwiches, and the crust has just the right amount of chew. 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