Maple Whole Wheat Sandwich Bread

This Maple Whole Wheat Sandwich Bread makes me reminisce about Fall in Ann Arbor, Michigan.  It’s the perfect sandwich bread for this time of year!

– 582.5 g (2.33 cups) water – 1.5 tbsp instant yeast – 1/2 tbsp turbinado sugar – 384 g (3 cups) bread flour (ended up using close to 3 cups!!) – 452 g (4 cups) whole wheat flour – 1 tbsp salt – 2 tbsp vital wheat gluten – 156 g (1/2 cup) maple syrup – 1 large egg, for egg wash – 1 tsp water


1. Warm water to 110°F-115°F.  Add instant yeast and turbinado sugar and stir to combine completely.  Allow yeast to proof for 8-10 minutes, or until it becomes foamy on top.  If yeast does not become foamy, then try again with new yeast. 2. Add whole wheat flour and bread flour to a large bowl and combine with a whisk.

1. Add yeast/water mixture, salt, Bob’s Red Mill vital wheat gluten, and about 4 cups of the flour mixture to a large mixing bowl (or the bowl of a stand mixer).  Use a wooden spoon or the flat beater of your stand mixer to mix on low speed until flour is completely combined.  The dough will be very loose and sticky at this point. 2. If using a stand mixer, switch to the dough hook attachment.  If making by hand, you can continue using a wooden spoon, or switch to a Danish dough whisk at this point.

1. Turn the dough out onto a very lightly floured work surface and knead by hand for about two minutes before adding any additional flour.  The kneading process itself helps gluten development and sometimes you don’t need additional flour!  You can also continue kneading with a stand mixer, but I don’t recommend leaving the mixer at this point. 2. If you use all of the flour mixture and the dough still hasn’t come away from the sides of the bowl, add additional bread flour, one tablespoon at a time, then knead by hand for at least a minute after each addition.