Saturday, March 03, 2012

Maple wheat bread

Like I said earlier, I'm on a streak to bake more bread this year. And here's another recipe that I tried out last month for some tasty maple wheat bread.

Maple wheat bread

I decided to add in some mixed seeds and fruits as *ahem*, well, the place I work at gave all the staff a pack of nature trail mix (contains sunflower seeds, pumpkin seeds, dried apricots, raisins etc) and I wanted to use them for a breakfast bake instead of just eating them plain.

The bread dough was really good to with it. In fact, it was the dough that rose the most and highest outta all the breads I've ever worked with so far. (See below photo snapped using my iPhone!)

And when the bread was in the oven, my my, the whole house smelt so so good. Trust me when I say that the smell of homemade bread baking in the oven is simply fantastic.

The bread texture wasn't light and fluffy like plain white bread, but I wasn't expecting something entirely light and fluffy since it's a wheat bread, and wheat bread tend to have a denser tighter crumb. The texture was pretty good for a wheat bread, and it tasted good when paired with sweet or savoury.

I had shaped the dough into one mini loaf and four mini buns, I froze the buns to save them as "emergency breakfast packs" and ate the loaf within the next few days.

I ate the bread lightly toasted, together with homemade peach jam that I had made earlier on, for breakfast, and used the almost half the mini loaf making sandwiches for the Sis and myself for lunch the next day (the bread slices were tiny! I used six slices to make three mini sandwiches and split them equally between the two of us).

I like the taste of the bread and wouldn't mind making it again...if only I didn't have ten dozens of other recipes bookmarked. Well, what can I say? I like to try out new things. ;P

Sandwich lunchbox - Maple wheat bread with sundried tomato pesto, turkey and ham slices, brie cheese and jalepenos. 

Homemade bread and jam anyone? :D

Maple wheat bread (adapted from here)
1.5 cups warm water (110°F to 120°F)
1 tbsp instant yeast
1/3 cup honey
280g all purpose flour
170g whole wheat flour
1/3 cup maple syrup
1/2 tbsp salt
1.5 tbsp butter
1/3 cup mixed trail mix (optional)

In a large stand-up mixer bowl mix warm water and honey, stir to blend. Sprinkle the yeast on top, add flour and mix well. Add syrup, butter, mix with your stand mixer with a dough hook, on low until well incorporated. Slowly add in the salt, all the while with the stand mixer on. Mix for 15-20 minutes with stand mixer. Turn dough onto a floured surface. Knead for 5-8 minutes or until smooth and elastic. Place in a large floured bowl, cover with a towel.
Let dough rise in a warm draft free area until doubled (about 2 to 3 hours). When doubled, punch dough down and turn out onto a board and shape as desired. Cover with a towel and let rise until doubled, about 1 hour.
Preheat oven to 175°C. Bake bread for 30 minutes or until lightly browned on top and sounds hollow when tapped. Let the bread cool on cooling racks.


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