Maple Wheat Bread Recipe
A rustic wheat loaf infused with rich maple sweetness, featuring a tender crumb and crunchy crust that's perfect for toast, sandwiches, or simply enjoying with butter.
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>
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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>
Chef’s Notes
A few helpful details for making this recipe.
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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