Maple wheat bread

Gail Herbest


This is a fantastic bread recipe, soft and tasty. You can substitute the maple syrup with honey, and use regular whole wheat flour, I always use white whole wheat as it makes a softer loaf.

★★★★★ 1 vote
2 large loaves
2 Hr 30 Min
35 Min


3 tsp
active dry yeast
1 tsp
white sugar
1/2 c
warm water (110 degrees)
1 can(s)
12 oz evaporated milk
1/4 c
1/4 c
melted shortening
1/4 c
pure maple syrup
2 tsp
2 c
white wheat flour
3 c
bread flour


1Dissolve yeast and sugar in 1/2 cup warm water
2combine milk,1/4 cup of water, shortening,maple syrup, salt and wheat flour in a bowl.
Mix in yeast mixture and let rest for 15 minutes
3Add bread flour, and mix well until dough forms a ball.
4turn out onto a lightly floured surface and knead for 10 minutes
5Place dough into a well buttered bowl and turn to coat.
Cover the bowl with plastic wrap and let rise 45 minutes or until almost doubled
6Pinch dough down, divide in to two equal parts, pound out any bubbles. shape into 2 loaves and place into buttered 9x5 inch bread pans
7cover loosely with plastic wrap butter tops of loaves and let rise in a warm area until doubled
8Place a small ovenproof pan of water in the bottom shelf of the oven, preheat oven to 375 degrees
9Bake for 25 to 35 minutes or until tops are dark golden brown.

About this Recipe

Course/Dish: Other Breads
Other Tags: Quick & Easy, Healthy
Hashtags: #maple, #yeast, #wheat