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Maple Wheat Bread

 Maple Wheat Bread
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
36 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling


  • 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


  • 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).
  • 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 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).

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Maple Wheat Bread (continued)

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.