Maple Whole Wheat Bread

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From the Chef

John J. Griffin, CEC, CEPC

“Maple is one of the great flavors from upstate New York. By cooking down the Pure Maple Syrup, as in this recipe, the flavors are concentrated, and intensified. This bread is outstanding as fresh loaves or rolls, and will have a more pronounced maple flavor after a day or two.”


14 cups Stoneground Whole Wheat Flour
2 cups Bread Flour
4 cups Warm Water
4 tsp Dry Yeast
2 cups Pure Maple Syrup
2 Tbs Sea Salt
4 oz Unsalted Butter


Mix the two flours together, and put half of the mixture in a large bowl. Dissolve the yeast in the water, which should be warm to the touch, not hot. Pour the water and yeast mixture into this flour, and stir lightly.

Put the Maple Syrup in a large saucepan, and bring to a boil. Be careful, as this will boil over, and it will be very hot. Reduce to about half the volume. Allow the Maple syrup to cool somewhat, pour into the wet flour mix, and mix lightly. Let this flour mixture sit in a warm place for about an hour. It will rise considerably.

At this point, melt the butter and pour into the wet flour mixture.

Dissolve the salt in a few ounces of hot water, and add to the wet mix. Add the rest of the flour, and stir until it forms a moist ball. Pour this onto a lightly floured bench, and knead for a minute or two. Return this to the large bowl, cover with a cloth, and allow to sit in a warm place for about an hour. It should double in size.

Punch the center of this risen dough, and return it to the lightly floured bench or cutting board. Knead just a little, and then roll it into a long log. Cut this log into 4 same sized pieces. Roll these into balls and let rest 10 minutes.

At this point, either put these 4 pieces in bread pans, or right onto a baking sheet. Or, you may cut each piece into 12 smaller pieces, and place these on baking sheets. It is best to use parchment paper on the baking sheets, or you may spray the sheets lightly with some cooking oil.

Cut the tops of the loaves, or rolls, with a sharp knife, going in just a 1/4" or so. Brush lightly with water, and sprinkle with some garnish. This garnish could be some whole wheat flour, sesame seeds, oatmeal, or anything else you'd like. Do not use milk or egg for the wash, just water. Cover the loaves or rolls with a cloth, and let sit for about a half hour.

Put the loaves or rolls in the oven at 325°, with the fan off. The rolls will take about 20 minutes to bake, the loaves about 40 minutes. Let them cool before cutting or serving.


4 loaves, or 48 rolls



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Association of Nutrition & Foodservice Professionals