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Maple Walnut Multigrain Bread Recipe

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4.2 from 88 reviews

  • Author: Amelia
  • Total Time: 2 hours 30 minutes
  • Yield: 1 loaf (about 12 slices)
  • Diet: Vegetarian

Description

This Maple Walnut Multigrain Bread is a warm, nutty, and lightly sweet loaf made with real maple syrup and crunchy walnuts. Crafted from wholesome whole grains including whole wheat flour and oats, it offers a perfect balance of texture and flavor. Ideal for breakfast toast, hearty sandwiches, or simply enjoyed warm with butter, this bread combines traditional baking techniques with nutritious ingredients for a satisfying homemade treat.

Ingredients

Main Ingredients

  • 2 cups warm water (about 110°F / 43°C)
  • 2¼ tsp active dry yeast
  • ¼ cup pure maple syrup
  • 3 tbsp olive oil or melted butter
  • 2 cups whole wheat flour
  • 1½ cups bread flour or all-purpose flour
  • ½ cup rolled oats
  • ½ cup chopped walnuts
  • 1½ tsp salt

Optional Topping

  • Chopped walnuts or oats
  • Maple glaze (1 tbsp maple syrup + 1 tbsp warm water)

Instructions

  1. Activate Yeast: In a large bowl, combine warm water, active dry yeast, and maple syrup. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is activated and ready.
  2. Add Fat: Stir in olive oil or melted butter to the yeast mixture to add moisture and richness to the dough.
  3. Combine Dry Ingredients: Add whole wheat flour, bread flour (or all-purpose flour), rolled oats, chopped walnuts, and salt into the bowl.
  4. Mix and Knead Dough: Mix until a dough forms, then knead on a floured surface for 8–10 minutes until the dough is smooth and elastic, which helps develop gluten for structure.
  5. First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, until it doubles in size.
  6. Punch and Shape: Punch down the risen dough to release air, shape it into a loaf, and place it in a greased loaf pan for the second rise.
  7. Second Rise: Cover the loaf pan and let the dough rise again for 30–45 minutes until it has puffed up noticeably.
  8. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking.
  9. Apply Toppings: Brush the top of the dough with the maple glaze, then sprinkle with chopped walnuts or oats if desired to add texture and sweetness.
  10. Bake: Bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped at the bottom, indicating it’s fully baked.
  11. Cool: Remove the bread from the oven and let it cool completely on a wire rack before slicing to preserve texture and flavor.

Notes

  • Toast walnuts lightly before adding to the dough for a deeper, nuttier flavor.
  • Honey can be used as a substitution for maple syrup if preferred.
  • This bread freezes well for up to 2 months; slice before freezing for easy use.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American / Artisan

Find it online: https://justsosweet.com/maple-walnut-multigrain-bread-recipe/