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Maple Wheat Bread Recipe

Maple Wheat Bread Recipe photo by Taste of Home

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This tender bread is great with honey or maple butter or used for sandwiches. It also freezes well up to six weeks allowing you to get a head start on your holiday baking.—Sharlene Heatwole, McDowell, Virginia

This recipe is:

Diabetic Friendly

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Maple Wheat Bread Recipe

Prep: 30 min. + rising Bake: 20 min. + cooling

Yield: 36 Servings

30 20 50

Ingredients

2 tablespoons active dry yeast
2 cups warm water (110° to 115°)
1 egg
1/2 cup canola oil
1/2 cup maple syrup
2 teaspoons salt
3 cups whole wheat flour
2-1/2 to 3 cups all-purpose flour
2 tablespoons butter, melted

Directions

In a large bowl, dissolve yeast in warm water. Add the egg, oil, syrup, salt, whole wheat flour and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into loaves. Place in three greased 8-in. x 4-in. loaf pans. Cover and let rise until nearly doubled, about 40 minutes. Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with melted butter. Yield: 3 loaves (12 slices each).

Nutritional Facts 1 slice equals 114 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 139 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Maple Wheat Bread in Taste of Home Christmas Annual Annual 2010, p108

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Reviews for Maple Wheat Bread

Maple Wheat Bread

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Reviewed on Mar. 02, 2013 by CWOCN

Wonderful flavor! I did have to bake it a little longer than recommended.

Reviewed on Feb. 04, 2013 by snooksk9

This bread is amazing! So soft and flavorful. The crust is wonderful!!! Rises quickly and bakes up beautifully!!! :o)

Reviewed on Jan. 16, 2013 by redcow

I would have given 6 stars, if that was an option. This is the most tender bread I have ever made!!!!! I mixed the dough in my KitchenAid stand mixer. The dough hook did a fine job. I put hot water in the mixing bowl first and let stand for a minute to warm up the bowl. I dumped out that water, then added the correct amount of water at the right temperature. I made one 8 x 4 sized loaf and five 3 x 51/2 sized loaves. I baked them all at the same time for about 25 minutes. Will certainly make again!!!

Reviewed on Jan. 07, 2013 by mca2032

I've made this 3 times now and my husband insists that I make it again. I made it in small pans, bake and freeze, then take out as needed.

Reviewed on Dec. 07, 2012 by joycegg

Excellent. I made the recipe as is except that I made it with the help of my Professional KitchenAide mixer, it came together real nice and the KitchenAide does a great job of kneading dough. This is definitely one recipe I will make often.

Reviewed on Dec. 01, 2012 by christiweker

Haven't made this bread, but had a class in culinary school just on breads. Wrap individual baked loaves tightly in foil. When ready to eat, heat oven to 425 and place foil wrapped bread in oven for about 10 mins. The inside will be tender and warm and the outside will be crusty.

Reviewed on Dec. 01, 2012 by landangel40

I made it this way and it came out very very good, but I have a bosch whick kneads the dough. Would this recipe work using that? Thank you josi

Reviewed on Dec. 01, 2012 by plytmkutr

LOVE anything with maple flavor. Could I make this in the bread machine and would I use the same measurements?Have not yet tried it but it sounds like a 5 star.