Skip to main content New<> this month
Get the Allrecipes magazine
Maple Whole Wheat Bread
August 11, 2009

This is a very nicely flavored loaf. A little fluff, good crumb, just a great recipe for an everyday loaf. Only thing I did different was use melted butter because I am all out of oil. I used my Kitchen Aid from beginning to end. I warmed my maple syrup with the water to the right temp to proof with my yeast in my mixer bowl. After ten minutes, I added the melted butter, then all the dry ingredients. I had to add at least another 1/4 c. of flour, but that's only because I think the weather was wetter. I kneaded with my bread hook for about five minutes or so, then set in a large greased bowl covered with saran wrap and a towel on a warm oven to rise for an hour. After it had doubled, I pounded it down and shaped into a loaf and set it to rise in an xl loaf pan for a half hour or so. I baked it at 350* for about 40 minutes. I don't usually time bread as I've gotten to know about when it smells ready. Very good bread. This one is going to be made regularly. I love how the flavor fools you a bit, because even though you know it's still think it might be something else. This would be a great base for cinnamon bread. NOTE: This is even better the next day, warmed a bit, slathered in butter and drizzled with real maple syrup. Pure heaven.

  1. 111 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars