Maple Rye Bread Recipe – Whole Wheat & Poppy Seed Loaf

Last Updated on 4 months by Neha Deshmukh

Maple Rye Bread Recipe – Whole Wheat & Poppy Seed Loaf

Hey everyone! There’s just something so comforting about the smell of freshly baked bread, isn’t there? I’ve been experimenting with different whole grain loaves lately, and this Maple Rye Bread has quickly become a family favorite. It’s got a lovely subtle sweetness from the maple syrup, a beautiful depth of flavor from the rye, and a gorgeous look with those poppy and sesame seeds. It’s a bit of a project, but trust me – it’s so worth it.

Why You’ll Love This Recipe

This isn’t your average loaf of bread. It’s a little bit special! The combination of white whole wheat and rye flour gives it a fantastic texture – soft, yet with a satisfying chew. The maple syrup adds a delicate sweetness that isn’t overpowering, and the seeds give it a beautiful visual appeal and a lovely nutty crunch. Plus, it’s a great way to sneak in some extra whole grains into your diet.

Ingredients

Here’s what you’ll need to make this delicious Maple Rye Bread:

• 2 ¼ cups + 1 tablespoon King Arthur White whole wheat flour (approx. 280g)
• ½ cup rye flour (approx. 60g)
• ½ cup maple syrup (approx. 120ml)
• 2 large eggs
• ½ cup canola oil (approx. 120ml)
• 2 ¼ teaspoons instant yeast (approx. 7g)
• 1 cup warm water (approx. 240ml)
• 1 teaspoon salt (approx. 6g)
• 2 tablespoons vital gluten (approx. 16g)
• 1 egg (for egg wash)
• 1 tablespoon water (for egg wash)
• 2 tablespoons white sesame seeds
• 1 tablespoon poppy seeds

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

• White Whole Wheat Flour: Don’t confuse this with regular whole wheat flour! White whole wheat flour is milled from a lighter-colored wheat variety, giving it a milder flavor and softer texture. It’s a great way to get the benefits of whole wheat without the strong, sometimes bitter taste.
• Rye Flour: Rye flour adds a wonderful depth of flavor. I use medium rye flour, but light or dark rye will also work – just be aware that dark rye will give a more pronounced rye flavor and darker color.
• Vital Gluten: This is your secret weapon for a chewy, well-structured bread. Rye flour doesn’t have much gluten, so vital gluten helps to strengthen the dough and give it that lovely rise. Don’t skip it!
• Maple Syrup: Quality matters here! I prefer using Grade A dark amber maple syrup for its rich, complex flavor. Real maple syrup is key – avoid anything artificial. You can find good quality maple syrup online or at specialty food stores.

Step-By-Step Instructions

Alright, let’s get baking!

1. In the bowl of your stand mixer, combine the white whole wheat flour, rye flour, salt, vital gluten, and yeast. Give it a quick mix to combine everything.
2. In a separate bowl, whisk together the eggs, canola oil, maple syrup, and warm water. Pour this wet mixture into the dry ingredients.
3. Mix on low speed until a sticky dough forms. Then, switch to the dough hook and knead for about 8 minutes, until the dough becomes smooth and elastic. It will still be slightly sticky, and that’s okay!
4. Transfer the dough to a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 2 hours. Don’t forget to punch it down after the first hour to release some of the air.
5. Once the dough has doubled in size, gently divide it into 4 equal parts. Roll 3 portions into 18-inch ropes. Braid them together and tuck the ends under. Repeat with the remaining dough to create a smaller braid.
6. Place the smaller braid on top of the larger one on a parchment-lined baking sheet. Cover and let it rise for another 45 minutes.
7. Preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg and water for the egg wash. Brush the loaf generously with the egg wash.
8. Sprinkle sesame and poppy seeds all over the loaf, pressing them gently into the egg wash with your fingers.
9. Bake for 35 minutes, or until the internal temperature reaches 200-210°F (93-99°C). Let the bread cool completely on a wire rack before slicing and enjoying.

Expert Tips

• Warm Water is Key: Make sure your water is warm, not hot! Hot water can kill the yeast. Aim for around 105-115°F (40-46°C).
• Don’t Overbake: Overbaked bread will be dry and crumbly. Use a thermometer to ensure it reaches the correct internal temperature.
• Patience is a Virtue: Bread making takes time. Don’t rush the rising process – it’s essential for a light and airy loaf.

Variations

• Vegan Adaptation: To make this bread vegan, you can replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Let the flax eggs sit for 5 minutes to thicken before adding them to the recipe.
• Gluten-Free Adaptation: While this recipe isn’t naturally gluten-free, you could experiment with a gluten-free flour blend. I’d recommend a blend specifically designed for bread making, and you may need to add a bit more xanthan gum to help with binding.
• Spice Level: My friend, Priya, loves adding a teaspoon of cardamom or anise seeds to the dough for a warm, aromatic flavor. Feel free to experiment!
• Festival Adaptations: This bread is perfect for breakfast or brunch celebrations, especially during festivals like Diwali or Christmas. It pairs beautifully with chai or coffee.

Serving Suggestions

This Maple Rye Bread is delicious on its own, but it’s even better with a smear of butter, a drizzle of honey, or a slice of cheese. It’s also fantastic for making sandwiches or toast.

Storage Instructions

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, you can slice it and freeze it for up to 2 months.

FAQs

• What is the best type of maple syrup to use in this recipe? Grade A dark amber maple syrup is my go-to for its rich flavor, but any pure maple syrup will work.
• Can I substitute the rye flour with another type of flour? You can try substituting it with whole wheat flour, but the flavor will be different.
• What does vital gluten do for this bread? It helps to strengthen the dough and give it a better rise, especially since rye flour doesn’t have much gluten on its own.
• How can I tell if the bread is fully baked? The internal temperature should reach 200-210°F (93-99°C). You can also tap the bottom of the loaf – it should sound hollow.
• Can this dough be made ahead of time and refrigerated? Yes, you can! After kneading, let the dough rise for about an hour, then punch it down and refrigerate it for up to 24 hours. Let it come to room temperature for about 30 minutes before continuing with the recipe.
• Is white whole wheat flour different from regular whole wheat flour? Yes! White whole wheat flour is milled from a lighter-colored wheat variety, resulting in a milder flavor and softer texture.