Bread Machine Maple Wheat Bread

Why Use Maple Syrup in Wheat Bread?

Pure maple syrup does more than simply make this bread sweet. It adds a subtle maple flavor that complements the nuttier flavor of whole wheat flour and gives this Bread Machine Maple Wheat Bread just enough sweetness without turning it into a dessert bread.

We use ¼ cup of maple syrup in a 1½-pound loaf, creating a bread that’s flavorful enough to enjoy on its own but still versatile enough for toast and sandwiches.

Why Use Both Whole Wheat and All-Purpose Flour?

Whole wheat flour brings hearty wheat flavor to the loaf, but using it exclusively can produce a denser bread. This recipe combines equal amounts of whole wheat and all-purpose flour to give you wheat flavor while keeping the finished loaf softer and lighter.

It’s a great combination if you enjoy wheat bread but prefer a softer texture for sandwiches and toast.

What Does Vital Wheat Gluten Do?

Vital wheat gluten is one of Dr. J’s favorite additions to bread machine recipes that contain whole wheat flour. It helps strengthen the dough and supports a softer, springier texture in the finished loaf.

This recipe uses 2 tablespoons of vital wheat gluten along with the whole wheat and all-purpose flours.

Tips for the Best Bread Machine Maple Wheat Bread

Use pure maple syrup. For true maple flavor, use pure maple syrup rather than artificially flavored pancake syrup.

Warm the milk. We use whole milk warmed to approximately 85–95°F before adding it to the bread machine.

Measure your flour carefully. Loosen the flour first, spoon it into the measuring cup, and level it with a straight edge. Don’t pack the flour into the cup. Too much flour can result in a dense loaf.

Follow your machine’s ingredient order. In our bread machine, we add the wet ingredients first and then the dry ingredients. Follow your manufacturer’s instructions if your machine recommends a different order.

Let the loaf cool completely. The bread continues setting as it cools. Waiting before slicing gives the loaf a better texture and makes it easier to cut cleanly.

How to Serve Maple Wheat Bread

The mild maple sweetness makes this an especially versatile homemade wheat bread. Try it:

• Toasted with butter
• With peanut or almond butter
• With a drizzle of maple syrup or honey
• For breakfast sandwiches
• For turkey or ham sandwiches
• For French toast
• Alongside soups or hearty dinners

Storage and Freezing

Allow the bread to cool completely before storing it. Keep the loaf in an airtight container or bread bag at room temperature for several days.

This Maple Wheat Bread also freezes well. Once completely cooled, wrap the bread securely in plastic wrap and place it in a freezer-safe bag. Freeze for up to 2 months.

You can also slice the loaf before freezing so you can remove individual slices as needed for sandwiches or toast.

Frequently Asked Questions

Does Maple Wheat Bread taste strongly like maple?

No. The maple syrup gives the bread a gentle sweetness and subtle maple flavor rather than making it taste like a dessert bread. It still works well as an everyday wheat bread.

Should I use pure maple syrup or pancake syrup?

We recommend pure maple syrup for this recipe. It provides authentic maple flavor without the artificial flavors and other sweeteners commonly found in pancake syrups.

Why does this recipe use two kinds of flour?

Whole wheat flour provides the hearty wheat flavor, while all-purpose flour helps keep the loaf softer and lighter. Using equal amounts gives this bread a nice balance of wheat flavor and soft texture.

Do I need the vital wheat gluten?

Vital wheat gluten helps strengthen the dough and improves the texture of breads containing whole wheat flour. This recipe was developed using 2 tablespoons, so we recommend including it for the most consistent results.

Can I freeze Bread Machine Maple Wheat Bread?

Yes. Allow the loaf to cool completely, wrap it securely in plastic wrap, and place it in a freezer-safe bag. It can be frozen for up to 2 months.