Maple Bread Made With Fresh Milled Flour

This Maple Bread is made with fresh milled flour and real maple syrup. If you have been looking for a sandwich bread that is sweetened with all natural Maple syrup, and still soft and squishy, then this recipe is for you! The maple flavor is subtly sweet, and can hold up to any sandwich, but is also so delicious by itself toasted with butter!

French Toast Made With Maple Bread

French Toast made with any fresh milled flour bread is already amazing! However, then we used this Maple Bread for our French Toast, and it was out of this world delicious! The maple in the bread complimented the flavors so well! You have to try it! Let me know in the comments below what you think.

What To Serve With This Fresh Milled Flour Maple Bread

If French toast isn’t your thing, then the maple bread pairs well with a variety of sweet and savory spreads or sides. Here are some ideas for serving:

Sweet Pairings:

1. Cinnamon butter: Whipped butter with a touch of cinnamon and honey would complement the maple flavor beautifully.
2. Cream cheese spread: Plain or lightly sweetened cream cheese can add a nice balance of tanginess. See how I make my own cream cheese video HERE.
3. Nut butters: Almond butter or peanut butter adds a creamy, nutty contrast to the sweetness of the bread.
4. Fruit preserves: Serve with berry jams, apple butter, or pear compote for fruity and seasonal flavors.
5. Maple butter: A rich, buttery spread made with maple syrup for an indulgent, double-maple experience.

Savory Pairings:

1. Bacon or sausage: Maple and bacon are a classic pairing. Use the bread for a breakfast sandwich with crispy bacon or sausage.
2. Sharp cheddar cheese: Maple and cheddar contrast nicely, making a grilled cheese sandwich or toast with melted cheddar a great option.
3. Turkey or ham: Use the bread for a savory sandwich with roasted turkey, ham, or other cured meats for a sweet-savory combination.
4. Eggs: Soft scrambled eggs or fried eggs on toasted maple bread can be a delicious, satisfying meal.

These pairings can help showcase the maple flavor while offering a balanced, versatile meal!

Ingredients To Make Maple Bread With Fresh Milled Flour

For two smaller 4×8 bread pans (OR use this whole amount of dough for 1 large 5×9 loaf)

• 4 Cups Fresh Milled Flour 485g (I like to use 400g hard white wheat, and 85g Hard red wheat) *See notes for wheat alternatives
• 1 cup water 240g
• 1/3 cup softened unsalted butter 76g
• 1/3 cup real maple syrup 106g
• 1 tsp vanilla extract
• 1&1/2 tsp salt (If using salted butter, use 1 tsp salt)
• 1 egg 50g
• 2 tsp instant yeast *see notes for active dry yeast instructions
• *Optional Topping: 1 TBSP softened butter + 1 tsp maple syrup

Instructions To Make Maple Sandwich Bread With Fresh Milled Flour

Make The Dough

1. Firstly, Mill the flour.
2. To a stand mixer, add water, butter, maple syrup, vanilla extract, salt, and egg, then mix ingredients to combine.
3. Then, add flour to the stand mixer, and start to mix until all the dry flour is gone.
4. Cover and let it sit at room temperature for at least 15 minutes, up to 2 hours to allow the fresh milled flour to absorb the liquid, and also for the bran to soften.
5. Then, add the instant yeast. Start to mix the yeast in until combined.
6. Start the kneading process. This could take anywhere from 7-25 minutes with fresh milled flour. This varies greatly, so the best way to check if the dough is done being kneaded, is to check for a window pane test. You are just looking for nice stretchy dough.
7. Once a successful window pane test is done, then, cover the dough and let it rise until doubled. This will typically take 1 to 2 hours.

Shape The Dough

1. After the dough has doubled in size, then if making two smaller loaves, divide the dough in half. However, if you are making one large loaf like the one in my picture, then just use all the dough in one larger pan. I like to use some softened butter on my hands and work surface to shape the dough.
2. Press each piece flat, then roll up to shape. Make sure there is some surface tension.
3. Heavily butter your pan(s) so your bread won’t stick, then place the shaped loaf into the prepared pan.
4. Cover, and let rise for about 40-50 minutes until almost double, and puffy looking.
5. Preheat oven to 350*F towards the end of this second rise time.
6. Bake for 30 to 40 minutes for 2 small loaves OR 350*F for 45-55 minutes for one larger loaf. Bake until the internal temperature reaches 190*F.

*Optional Maple Butter Topping

1. If making the optional topping, mix softened butter with maple syrup towards the end of the baking.
2. Brush the maple butter on the top of the loaf when it comes out of the oven and is still hot.
3. Take bread out of the bread pans right away, and place them on a wire cooling rack. (The tops will be a bit sticky if using the maple butter topping.)
4. Let cool for at least one hour before slicing.
5. Slice to desired thickness, and enjoy!

How To Enhance or Decrease The Maple Flavor In My Bread Loaf?

The maple is subtle in this recipe, but it does come through a bit. However, if you are looking to enhance the maple flavor, you can also add 1 tsp maple extract. If you only want a mild slightly sweet loaf, you can decrease the maple syrup all the way down to 3 TBSP if you prefer.

Can I Use Active Dry Yeast When The Recipe Calls For Instant Yeast?

Yes! If using active dry yeast, use a small amount of the water and a little bit of maple syrup to activate the yeast. Do this during the rest period, before the recipe says to put in the yeast. It should sit for 10-15 minutes, and become nice and foamy. Then, when the recipe says to put in the yeast, you pour in your yeast mixture. If for some reason the yeast doesn’t foam up, then most likely there is a problem with your yeast.

How To Store Fresh Milled Flour Maple Bread

To store this fresh milled flour Maple sandwich bread, keep in an airtight container, or bag. Then, keep on the counter for 2-3 days. For longer storage, place in a freezer safe bag and freeze for up to 4 months. (Make sure the loaf has cooled completely before freezing, best results to freeze the same day as it is baked.) You can even slice the bread before freezing, so you can just grab what you need out of the freezer. To thaw, sit on the counter, and let come to room temperature.

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Check Out Some Of My Other Fresh Milled Flour Recipes

Pumpkin Dessert Focaccia

Pumpkin Roll

Pancakes

Waffles

Sausage Gravy

Every Day Sandwich Bread

Seeded Freeform Bread

Fresh Milled Flour Recipe Index

Maple Sandwich Bread Made With Fresh Milled Flour Printable Recipe

Maple Sandwich Bread Made With Fresh Milled Flour

This Maple Sandwich Bread is made with fresh milled flour and real maple syrup. If you have been looking for a bread that is sweetened with all natural Maple syrup, and still soft and squishy, then this recipe is for you! The maple flavor is subtly sweet, and can hold up to any sandwich, but is also so delicious by itself toasted with butter!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Rise time 2 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course bread

Cuisine American

Servings 1 large loaf OR 2 small loaves

Ingredients

  

• 4 Cups Fresh Milled Flour 485g I like to use 400g hard white wheat, and 85g Hard red wheat *See notes for wheat alternatives
• 1 cup water 240g
• 1/3 cup softened unsalted butter 76g
• 1/3 cup real maple syrup 106g
• 1 tsp vanilla extract
• 1&1/2 tsp salt If using salted butter, use 1 tsp salt
• 1 egg 50g
• 2 tsp instant yeast *see notes for active dry yeast instructions
• *Optional Topping: 1 TBSP softened butter + 1 tsp maple syrup

Instructions

 

• Firstly, Mill the flour.
• To a stand mixer, add water, butter, maple syrup, vanilla extract, salt, and egg, then mix ingredients to combine.
• Then, add flour to the stand mixer, and start to mix until all the dry flour is gone.
• Cover and let it sit at room temperature for at least 15 minutes, up to 2 hours to allow the fresh milled flour to absorb the liquid, and also for the bran to soften.
• Then, add the instant yeast. Start to mix the yeast in until combined.
• Start the kneading process. This could take anywhere from 7-25 minutes with fresh milled flour. This varies greatly, so the best way to check if the dough is done being kneaded, is to check for a window pane test. You are just looking for nice stretchy dough.
• Once a successful window pane test is done, then, cover the dough and let it rise until doubled. This will typically take 1 to 2 hours.
• After the dough has doubled in size, then if making two smaller loaves, divide the dough in half. However, if you are making one large loaf like the one in my picture, then just use all the dough in one larger pan. I like to use some softened butter on my hands and work surface to shape the dough.
• Press each piece flat, then roll up to shape. Make sure there is some surface tension.
• Heavily butter your pan(s) so your bread won’t stick, then place the shaped loaf into the prepared pan.
• Cover, and let rise for about 40-50 minutes until almost double, and puffy looking.
  
• Preheat oven to 350*F towards the end of this second rise time.
• Bake for 30 to 40 minutes for 2 small loaves OR 350*F for 45-55 minutes for one larger loaf. Bake until the internal temperature reaches 190*F.

*Optional Maple Butter Topping

• If making the optional topping, mix softened butter with maple syrup towards the end of the baking.
• Brush the maple butter on the top of the loaf when it comes out of the oven and is still hot.
• Take bread out of the bread pans right away, and place them on a wire cooling rack. (The tops will be a bit sticky if using the maple butter topping.)
  
• Let cool for at least one hour before slicing.
  
• Slice to desired thickness, and enjoy!

Video

Notes

*You can use all hard white or all hard red. Also, you can use Kamut or spelt in place of the hard red in the recipe.

*If using active dry yeast, use a small amount of the water and a little bit of maple syrup to activate the yeast. Do this during the rest period, before the recipe says to put in the yeast. It should sit for 10-15 minutes, and become nice and foamy. Then, when the recipe says to put in the yeast, you pour in your yeast mixture. If for some reason the yeast doesn’t foam up, then most likely there is a problem with your yeast.

*To enhance the maple flavor, you can also add 1 tsp maple extract. If you only want a mild slightly sweet loaf, you can decrease the maple syrup all the way down to 3 TBSP if you prefer.

*To Store The Bread: To store this fresh milled flour Maple sandwich bread, keep in an airtight container, or bag. Then, keep on the counter for 2-3 days. For longer storage, place in a freezer safe bag and freeze for up to 4 months. (Make sure the loaf has cooled completely before freezing, best results to freeze the same day as it is baked.) You can even slice the bread before freezing, so you can just grab what you need out of the freezer. To thaw, sit on the counter, and let come to room temperature.

Keyword fresh milled flour bread, maple bread, maple sandwich bread, maple syrup in bread, real maple syrup, sweeten bread with maple syrup

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