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!
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.