- Warm water - 1 1/2 cup
- Maple Syrup - 1/3 cup (You can use Honey then it won't be vegan or use plain sugar)
- Oil - 3 TBSP
- Salt - 1 1/2 tsp
- Active dry yeast - 1 1/2 tsp
- Whole Wheat Flour - 4 1/2 cups (Original recipe has 3 1/2 cups)
In a large bowl, combine warm water, maple syrup and yeast. Let it sit for about 10 minutes or till frothy. Now add the salt, oil. Mix well. Slowly start adding flour to make a smooth dough. Knead the dough for about 10 minutes or until you get a smooth dough. If it is sticky, instead of adding more flour, try coating your hands with oil and then knead.
Coat with oil and let it rest for about an hour or till double in volume. After the initial rise, deflate the dough gently and on a lightly floured surface, shape into the loaf. Grease a 9 X 5 pan with vegetable oil spray and place the shaped dough in it.(If you want to get a chubby loaf) Else divide into two loaf pans. Cover loosely with an oiled aluminum foil and place in a warm place till double about 45 minutes to an hour. Towards the end of final rise, preheat the oven to 350 F. When ready to bake, place the pan in the oven and bake for 25 minutes. Loosely tent with aluminum foil and bake for another 10 - 15 minutes or till the crust is nicely brown and bottom sounds hollow when tapped. Cool on wire rack. You could brush with some milk or milk oil mixture before baking to get a nice color. I didn't do any of those. You could brush with melted butter once it comes out of the oven to get a softer crust. I didn't do that either.
If you decide to bake this as one loaf, you will have to increase the bake time by another 5 - 10 minutes.
I am sending these loaves to weekly 'Yeastspotting' hosted by Susan.
Happy Baking!! Pin It