Maple Wheat Bread Recipe
Maple Wheat Bread Recipe photo by Taste of Home

Maple Wheat Bread Recipe

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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
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES: 36 servings


  • 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

Nutritional Facts

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


  1. In a large bowl, dissolve yeast in warm water. Add 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).
  2. 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.
  3. Punch dough down. Shape into loaves. Place in three greased 8x4-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).
Originally published as Maple Wheat Bread in Taste of Home Christmas Annual Annual 2010, p108

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Reviewed Mar. 2, 2013

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

Reviewed Feb. 4, 2013

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

Reviewed Jan. 16, 2013

"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 Jan. 7, 2013

"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 Dec. 7, 2012

"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."

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