This dense, flavorful bread is delicious toasted and slathered with New York maple cream, spun honey, or butter for breakfast, tea, or after school snacks.
The more robust flavor of dark maple syrup is preferred for baking. This bread machine adaptation does most of the work for you.
- 1¼ cups skim milk
- 3/4 cup pure maple syrup
- 1/3 cup cooking oil
- 2 eggs
- 3 cups whole-wheat flour
- 1¾ cups all-purpose flour
- 2 packages active dry yeast
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup raisins (optional)
Gently warm milk, syrup, and oil until very warm (120-130 degrees). Beat eggs and stir into syrup mixture. Place in bread machine bucket.
Stir dry ingredients, except yeast, together. Place on top of liquid ingredients. Make a well in flour mixture and place yeast in the center. Set bread machine on “Dough” cycle. Add raisins when the liquid and dry ingredients are combined.
When the cycle is complete, remove dough to a lightly floured board and divide in half for loaves, or up to 20 pieces for rolls. Place in lightly greased pans and put in a warm place to rise until doubled in size, 30-45 minutes.
Preheat oven to 375 degrees and bake 25-30 minutes for loaves, about 15 minutes for rolls. Remove when the bread is browned and sounds hollow when tapped on the bottom. Brush the tops with butter, if desired.