Show Subscription Form




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

Maple Wheat Bread Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Maple Wheat Bread

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 2, 2013

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

MY REVIEW
Reviewed Feb. 4, 2013

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

MY REVIEW
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!!!"

MY REVIEW
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."

MY REVIEW
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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT