Multigrain Maple Cinnamon Yeast Bread
With a blend of six nourishing grains, pure maple syrup, and cinnamon, this Multigrain Maple Cinnamon Bread embodies both flavor and wholesome goodness.
Hey there, friends! If you’re in the mood for some warm, cozy goodness, you’ve got to try this Multigrain Maple Cinnamon Bread recipe. It’s a delightful fusion of wholesome grains and that sweet maple flavor, making it perfect for breakfast, snacks, or even a light dessert. Plus, it fills your kitchen with the most inviting aroma that’ll have everyone asking what’s baking!
Why You’ll Love This Bread
This isn’t just any bread; it’s packed with nutrients from a variety of flours, making it a fantastic option for those looking to enjoy a healthier loaf. The combination of whole wheat flour, oat flour, almond flour, and brown rice flour creates a texture that’s both hearty and soft. And let’s not forget about the warm cinnamon spice! It’s like a warm hug in every slice. Seriously, if you’re looking to impress your family or friends, this bread will do the trick.
Let’s Get Baking!
Here’s what you’ll need to whip up this delightful loaf:
- Warm water
- Active dry yeast
- Pure maple syrup
- Milk
- Melted butter
- Salt
- Cinnamon
- Bread flour
- Whole white wheat flour
- Oat flour
- Almond flour
- Brown rice flour
- Flax seeds
- Ghee cooking spray
Step-by-Step Instructions
- Activate the Yeast: In a bowl, mix the warm water and maple syrup, then sprinkle in the yeast. Let it sit for about 5-10 minutes until it gets frothy. This is the magic moment when your yeast wakes up!
- Mixing Time: If you’re using a stand mixer, grab your bread hook. Pour in the melted (but not hot) butter, salt, cinnamon, and room temperature milk. Mix these ingredients until well combined.
- Add the Flours: Now, it’s time to add those amazing flours one at a time. Let the mixer work its magic, combining each addition thoroughly until the dough starts pulling away from the sides of the bowl.
- Knead the Dough: Increase the speed on your stand mixer and knead that dough for about 8-10 minutes. It should bounce back when you poke it—this means it’s just right!
- Let It Rise: Lightly spray a large bowl with ghee and place your kneaded dough inside. Cover it with a clean dish towel and let it rise in a warm spot (like a turned-off oven that you briefly preheated) until it doubles in size—around an hour.
- Shape the Loaf: Once your dough is fluffy and ready, transfer it to a lightly floured surface. Shape it into a loaf by tucking the edges under to create a smooth oval. Place it in a ghee-sprayed bread loaf pan.
- Second Rise: Cover the loaf with a towel and let it rise again until doubled in size.
- Bake Time: Preheat your oven to 350°F and bake the loaf for about 30-35 minutes until it’s beautifully golden brown and sounds hollow when tapped.
- Cool & Slice: Let the bread cool before slicing. Trust me, you’ll want to let it cool a bit; the warm, buttery aroma will drive you wild! Serve it with a dollop of homemade butter, and you might just find yourself debating whether this is a dessert or a sandwich bread.
Enjoy Every Slice
So, there you have it—your very own Multigrain Maple Cinnamon Bread. It’s a blend of flavors that makes every bite a little celebration. Whether you’re slathering it with butter or toasting it for breakfast, this bread is sure to become a favorite in your kitchen. Enjoy every delicious slice, and share the love with those around you!
Let me know how yours turns out—I can’t wait to hear about all the yummy variations you come up with! Happy baking!
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Multigrain Maple Cinnamon Bread
Equipment
- Dish Towel
- Stand Mixer fitted with dough hook
- Measuring Cups and Spoons
Ingredients
- â…” cup warm (not hot water)
- 2½ tsp active dry yeast
- 2 tbsp pure maple syrup
- ½ cup milk (room temperature)
- 4 tbsp melted butter (not too hot)
- 1¼ tsp salt
- 1 tsp cinnamon
- 1½ cups bread flour
- 1 cup Whole Wheat Flour
- ¼ cup oat flour
- ¼ cup almond flour
- ¼ cup brown rice flour
- ¼ cup flax seed
- Ghee cooking spray
Instructions
- In a bowl, combine ⅔ cup warm and 2 tbsp pure maple syrup. Stir in 2½ tsp active dry yeastand allow it to sit for 5-10 minutes until the mixture becomes frothy.
- If using a stand mixer, attach the bread hook. Pour 4 tbsp melted butter, 1¼ tsp salt, 1 tsp cinnamon, and ½ cup milk into the bowl. Mix the ingredients together.
- Add the flours one at a time, allowing the stand mixer to combine them thoroughly after each addition. Once the dough starts pulling away from the sides, increase the stand mixer’s speed to knead the dough.
- Knead the dough for approximately 8-10 minutes, ensuring it rebounds when an indentation is made, a sign that it’s properly kneaded.
- Prepare a large bowl by lightly spraying it with ghee. Place the kneaded dough inside, cover it with a clean dish towel, and allow it to rise in a warm environment. You can preheat the oven briefly, turn it off, and use it as a warm space for the rising dough.
- Preheat oven to 350℉.
- Once the dough has doubled in size (approximately an hour later), transfer it onto a lightly floured surface. Shape the dough into a loaf by tucking the edges underneath, forming a smooth oval shape. Then, place the shaped dough into a ghee-sprayed bread loaf pan.
- Cover the dough in the pan with a clean dish towel and allow it to rise until doubled in size.
- Bake the beautifully risen loaf in a preheated 350℉ oven for 30-35 minutes until it's wonderfully golden brown and baked through.
- Allow the bread to cool before slicing. Serve with a little homemade butter. You won't be able to decide if it's dessert or sandwich bread.