Fructose Free Classic Whole Wheat Bread

Total time3 hr

Prep time25 min

Cook time35 min

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Ingredients

12 servings

1 ¼ cups warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
2 tbsp honey
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Macdonald's Pure Maple Syrup
See all
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
3 cups whole wheat flour, plus more for kneading
1 ½ tsp fine salt
3 tbsp unsalted butter

Instructions

1
Combine the warm water, yeast, and honey in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the whole wheat flour and salt to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, about 2 minutes.

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