Maple syrup toast bread

Category: Yeast bread
Maple syrup toast bread

Ingredients

Whole grain wheat flour 350g
Oat flakes 50g
Water 290g
Butter 25g
Salt 10g
Maple syrup, 100% 1 tbsp. l.
Yeast, pressed 10g

Cooking method

  • My better half sometimes loves toast for breakfast in the morning, but I still couldn't make real toast bread. I didn't want to repeat the boring bread that is sold in stores under the guise of toast.
  • And not so long ago I got one recipe, which seemed to me quite interesting and at the same time simple. It's all about the syrup. In maple syrup, real maple syrup, without molasses (not to be confused with maltozone, this molasses is a by-product of cane sugar production). The bread is absolutely not sweet (just a little bit of syrup is added) but has a wonderful smell in which a hint of red maple is clearly celebrated. If you like this thing (maple syrup) as much as I do, you can add a little more.
  • 1. Dilute the tremors in lukewarm water, add flour, butter, flakes (I use regular Hercules) and salt. Knead the dough until it leaves the table and hands easily. If the batch is done in HP, then the flakes must be added 5 minutes before the end of the batch.
  • 2. Put the dough on the table powdered with flour. We form a ball. We shift the bowl powdered with flour, cover with a towel and put in a warm place for 1 hour.
  • 3. Grease the mold with butter (I use a special mold for toast bread - it has a special lid). We spread the dough on the table powdered with flour. We form a loaf and transfer it to a mold (so that the mold is not cold, I preheat it to room temperature on a battery), cover it with a lid or a towel and put it in a warm place for 1 hour.
  • 4. In an oven preheated to 250C, put a mold with bread, sprinkle water on the walls, reduce it to 220C and bake for 30 minutes.
  • 5. Cool the bread on the wire rack. Well-baked bread, when tapped on the bottom, emits a dull "empty" sound.
  • Maple syrup toast bread
  • 6. Bon appetit!

The dish is designed for

1 loaf

Time for preparing:

3 hours

Note

Maple syrup (eng. maple syrup, fr. sirop d'érable) - a sweet syrup made from the sap of the sugar maple tree, red maple or black maple. Often used as an additive to pancakes or waffles. It can also be used in many other dishes, from ice cream to cornbread. In addition, maple syrup is used as an ingredient in baked goods or desserts. Real maple syrup has a slight woody flavor.

Most of the maple syrup is produced in Canada. Maple syrup and sugar maple are symbols of Canada and a number of US states, in particular, Vermont.

Natusichka
If only I knew where to buy this maple syrup ...
Idol32
Quote: Natusichka

If only I knew where to buy this maple syrup ...

Yes, the syrup is not very widely available in stores yet, but it may not be as hopeless as it seems. I was at one time toil not knowing where to buy real cider, it turned out that I just had to ask ...
Natusichka
Quote: Idol32

it turned out that I just had to ask ...
Get the hint, boom ask!
Tutunya
Last week I saw maple syrup in Auchan Parnas (Petersburg)
Idol32
Quote: Tutunya

Last week I saw maple syrup in Auchan Parnas (Petersburg)

Natusika Ukrainian, so I didn't say where we (in Moscow) sell syrup. For the residents of Moscow I will say that I bought real Canadian 100% maple syrup in Stockman.
Oricat
And I buy it in the Prisma / Prisma store (it seems to be in St. Petersburg)
Kalyusya

For information.

Maple Piquant Syrup 300g glass. - costs 55 rubles. Prospect Astrakhan.
Ingredients: sugar, water, maple extract, ascorbic acid, stabilizer
blanose, caramel color, maple syrup flavoring identical
natural.

Maple Joe Maple Syrup 0.250ml. - worth 460 rubles. Made in France.
Ingredients: 100% Maple Syrup.

And the Canadian one costs 661 rubles. !!!
Idol32
yes, this piece is quite expensive, but it takes quite a bit to bake it ...
Admin

Yes, in any large supermarket today you can buy natural maple syrup, look on the shelf with syrups The cost of natural syrup is expensive!
Botanik
I buy real maple syrup (and other state-of-the-art products like peanut butter and American pumpkin pie condiment) straight from the United States on the internet.
right here 🔗 When you make your first order, you can get a 5 bucks discount using the code QAM951.
Tarika
Idol32, and what is the volume of your form?
Idol32
Height 9 cm
Width 9.5 cm
Length 21 cm

Such forms (with a lid) are sold in bread mills. Very high quality, made of special steel, without synthetic coating, German.
Idol32
2 Tarika

Hope you haven't started kneading the dough yet. If the volume of your mold is the same and the mold has a lid, then the proportions of the ingredients must be changed, otherwise the dough will come out and throw off the lid.

Whole wheat flour - 270g.
Oat flakes - 20g.
Salt - 1.5 tsp.
Maple syrup - 1 tbsp l.
Butter - 20 g.
Pressed yeast - 7 g.
Water - 210 g.

Tarika
Idol32, Thank you. I look closely at the bread, since I have just acquired the shape with a lid. The size of my form is 30 * 10 * 10 cm. If I correctly calculated the volume of your form is 1,795 liters, and mine is 3 liters. So, in order to get a nice square bread, I need to increase the number of ingredients using a factor of 1.671?
Idol32
2 Tarika

Somewhere like that. To be sure, you can try pressing the lid down during the final proofing and baking with something heavy. Although for the first time I had more dough than needed and in the oven it threw off the lid with a terrible crash ...
kisuri
Hi, Igor!
Long ago I took this bread to the bookmarks and finally got to this handsome man. Only I didn't make it like a toast, but, on the contrary, made it with nuts - at the stage of forming a loaf. I thought the nuts should taste good with maple syrup - and I was right. This is not bread, this is a cloud in trousers!. In addition to nuts, I practically did not deviate from the recipe, except that I replaced a third of the whole flour with white baking flour.

Maple syrup toast breadMaple syrup toast bread

I have another BIG THANKS

Idol32
To your health!
Vilapo
Quote: Idol32

To your health!
;) It's like I missed such a delicious bread ..
kisuri
Hi, Lenochka!
You haven't missed anything! Igor still has a whole bunch of loaves, which are patiently waiting in the bookmarks. And this is just a miracle, and uncomplicated, and quite fast.
I think maple syrup scares off, real, of course !!! And you start to bother, where can you get it? In secret from Idola: it can be replaced with honey, only the syrup is quite liquid, so add water.
I made this bread several times, kneaded it in HP for 10 minutes, the bun was slightly smeared, but after folding - two - the dough was already pleasant and convenient for work. Bread endures different substitutions, partially replaced flour with white, baking flour, added walnuts - in short, come on, do it, you will have fun.
Vilapo
Quote: kisuri

Hi, Lenochka!
You haven't missed anything! Igor still has a whole bunch of loaves, which are patiently waiting in the bookmarks. And this is just a miracle, and uncomplicated, and quite fast.
I think maple syrup scares off, real, of course !!! And you start to bother, where can you get it? In secret from Idola: it can be replaced with honey, only the syrup is quite liquid, so add water.
I made this bread several times, kneaded it in HP for 10 minutes, the bun was slightly smeared, but after folding - two - the dough was already pleasant and convenient for work. Bread endures different substitutions, partially replaced flour with white, baking flour, added walnuts - in short, come on, do it, you will have fun.
Hi Irisha !! Where would you and I meet if not at Idol32 in Temko! That's just the syrup did not scare away, but attracted! I use it in baking, I really like it, so when I saw this bread I immediately jumped into the light. Tomorrow I’ll do it, I’ll also partially replace flour with wheat flour (I don’t really like it) and try to make it with nuts.
kisuri
Quote: Vilapo

Hi Irisha !! Where would you and I meet if not at Idol32 in Temko! That's just the syrup did not scare away, but attracted! I use it in baking, I really like it, so when I saw this bread I immediately jumped into the light. Tomorrow I’ll do it, I’ll also partially replace flour with wheat flour (I don’t really like it) and try to make it with nuts.
Ah, then it's great! I just bought the syrup specifically for this bread, I never did anything with it. Although many people use it here, here cuisines from all over the world are mixed.
I replaced both a third and a half flour. I liked 50-50 even better.
And we could meet in Kiev, I’m from there, actually. Pechersk, and then Obolon ...
Vilapo
Quote: kisuri

Ah, then it's great! I just bought the syrup specifically for this bread, I never did anything with it. Although many people use it here, here cuisines from all over the world are mixed.
I replaced both a third and a half flour. I liked 50-50 even better.
And we could meet in Kiev, I’m from there, actually. Pechersk, and then Obolon ...

I will also try first 50 to 50. means a countrywoman, my grandmother had a house in Podol, and then Moskovsky district
kisuri
Quote: Vilapo


means a countrywoman, my grandmother had a house in Podil, and then Moscow district
Countrywoman, countrywoman ... And through Podol I went to work by funicular
Well, I'll wait for your bread
Vilapo
Idol32, hello! Here, I baked bread for toasts, although the form is not at all for toasts (I don't have it yet), and I didn't want to bake in xn. At first I wanted to make a replacement for flour, then I changed my mind, I had to try the first bread as it was according to the recipe, and only then make adjustments And the bread is delicious And here is the report-Maple syrup toast bread and in the contextMaple syrup toast bread Maple syrup toast bread
kisuri
Okay, I didn't want to get ahead of the source, but Idolbut not visible, so I will react. Helen, the bread is wonderful! ... It can be seen that it is baked, beautifully perforated. ... And after all, on only whole flour! And what will happen if you take it mixed with a bakery! (It swelled in all directions for me, even stood a little.) An excellent basis for daily bread is a tasty and healthy bread.
Vilapo
Quote: kisuri

Okay, I didn't want to get ahead of the source, but Idolbut not visible, so I will react. Helen, the bread is wonderful! ... It can be seen that it is baked, beautifully perforated. ... And after all, on only whole flour! And what will happen if you take it mixed with a bakery! (It swelled in all directions for me, even stood a little.) An excellent basis for daily bread is a tasty and healthy bread.
Maybe our author is resting at the dacha, I will definitely try and make 50-50 nuts, the bread is delicious, the crust is tender crispy. In general, I rewrite it in a notebook
kisuri
Idol32
An excellent loaf came out!

You can try pre-fermented it. It will be even better. You can take, for example, knead a third of the dough (without butter and syrup, only flour, water and yeast) and leave it to sour for 6 - 8 or 12 hours in the refrigerator + 2 hours to equalize the temperature.

Or it can be even simpler - for the final proofing, send it to the refrigerator overnight (again for 12 + 1 hours to equalize the temperature) the bread will be very, very tasty and the color of the crust will be beautiful - with a reddish tint.
Vilapo
Quote: Idol32

An excellent loaf came out!

You can try pre-fermented it. It will be even better. You can take, for example, knead a third of the dough (without butter and syrup, only flour, water and yeast) and leave it to sour for 6 - 8 or 12 hours in the refrigerator + 2 hours to equalize the temperature.

Or it can be even simpler - for the final proofing, send it to the refrigerator overnight (again for 12 + 1 hours to equalize the temperature) the bread will be very, very tasty and the color of the crust will be beautiful - with a reddish tint.
Idol32. the color of the crust is actually beautiful, not so pale, because I take pictures with my phone, I want to quickly brag about how it happened. The camera is a more thorough process ... And thanks for the advice on proofing, I will definitely try
kisuri
Quote: Idol32

You can try pre-fermented it. It will be even better. You can take, for example, knead a third of the dough (without butter and syrup, only flour, water and yeast) and leave it to sour for 6 - 8 or 12 hours in the refrigerator + 2 hours to equalize the temperature.
Hello Igor!
This is a great idea about pre-fermentation, just a question: shouldn't the yeast amount be reduced in this case?
naya
VILAPO! The loaf is beautiful! I also looked at this recipe, but since there is no form, the oven did not dare. Now I will definitely try and immediately take into account the advice on pre-fermentation. IDOL!
Vilapo
Quote: kisuri

Hello Igor!
This is a great idea about pre-fermentation, just a question: shouldn't the yeast amount be reduced in this case?
Ira, you can safely reduce the yeast
kisuri
Quote: Vilapo

Ira, you can safely reduce the yeast
Yeah, so I think ... Two times? Say, 5-6 grams of pressed instead of 10? To start?
Vilapo
Quote: kisuri

Yeah, so I think ... Two times? Say, 5-6 grams of pressed instead of 10? To start?
YES, since the process is stretched, the amount of yeast can be safely reduced to 5g.
kisuri
Thanks, I will
Idol32
If you put it in the refrigerator for the final proofing, then the amount of yeast does not need to be reduced. But if you make pâte fermentée, then you need to take yeast with a mass equal to 2% of the amount of flour that is used. That is, if 1/3 of the flour from the recipe is taken (let's say it's 200g), then no more than 4g of yeast will be needed. This amount of yeast is needed for the classic method of preparing mature dough. It will take 6 hours to climb. Use such a dough when it doubles. If the dough is fermented for 12-16 hours, then you can take even less, say 1.5-2g.
Idol32
I forgot to add that the same Bertinier advises adding 2% yeast from the amount of flour during the main dough kneading. I understand that this yeast is added for guaranteed results. Now I am inclined to think that this is superfluous and that you can do only with mature dough and without additional yeast. Even if there is not a lot of yeast in the dough, this is not a problem. In any case, when proving, you need to wait until the dough doubles.
kisuri
Thank you, Idol32 ! Now the picture is much clearer. Boom to try!

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