Maple Syrup Sandwich Loaf Recipe with Vital Wheat Gluten

Baking at home can be a rewarding experience, especially when you experiment with your own ingredients. Milling your flour can elevate the flavor of your recipes to a level you would not expect. However, freshly milled flour sometimes creates bread that is more crumbly than chewy. That’s where vital wheat gluten comes in. This powerful ingredient not only improves the texture but also enhances the overall quality of your baked goods.

In this post, we will look at what vital wheat gluten is, its benefits, and how you can effectively use it in your recipes. Plus, I’m excited to share my favorite Maple Syrup Sandwich Bread recipe that is not only simple but also delicious!

What is Vital Wheat Gluten?

Vital wheat gluten is a natural protein extracted from wheat dough. It's the concentrated protein of wheat flour, processed into a powder. This ingredient is essential for bakers because it adds strength and elasticity to dough, creating that satisfying chewiness we love in bread.

When you incorporate vital wheat gluten with flour, especially whole grain or freshly milled varieties, it significantly improves the structure and rise of your baked goods. For example, if you are working with whole grain flour that has a protein content of about 12%, adding vital wheat gluten—which is about 75% protein—can increase the dough's gluten strength, making the final product much more appealing.

Benefits of Using Vital Wheat Gluten

Inserting vital wheat gluten into your baking routine comes with several advantages:

1. Enhanced Structure: Adding gluten helps create a dough that can hold its shape throughout rising and baking. This is crucial for the perfect loaf.

   
   

2. Improved Chewiness: If your bread turns out crumbly, a two-tablespoon addition of vital wheat gluten can transform that loaf into a soft, chewy delight.

   
   

3. Better Rise: For yeast breads, adding gluten can result in a rise that is about 20% higher. Your loaves will have a light and airy texture with an appealing crumb structure.

   
   

4. Versatility: Vital wheat gluten works wonders across different flours—whole grains, blends, or even specialty flours. It's a baker's best friend.

   
   

While the benefits are notable, keep in mind that some individuals may have gluten sensitivities or allergies. If anyone in your household is gluten intolerant, it's best to steer clear of recipes that include vital wheat gluten.

How Vital Wheat Gluten Enhances Freshly Milled Flour Recipes

When using freshly milled flour, achieving consistent gluten levels can be tricky because of the coarseness and variability of the wheat. Adding vital wheat gluten allows you to address these issues effectively.

For instance, when I use freshly milled whole wheat flour, I often notice it lacks the necessary structure for a solid loaf. By incorporating one or two tablespoons of vital wheat gluten, my dough becomes more resilient, resulting in bread that rises properly and has that perfect chewy texture. In essence, it gives my bread an extra boost, ensuring a product that is not only beautiful but also delicious!

Maple Syrup Sandwich Bread Recipe

Let’s get to the exciting part! Here’s my go-to recipe for Maple Syrup Sandwich Bread, perfectly designed with freshly milled flour and a touch of vital wheat gluten.

Ingredients

• 3 cups freshly milled flour (I prefer using hard red wheat)

• 2 tablespoons vital wheat gluten

• 2 tablespoons maple syrup

• 1 and 1/4 cups warm water (around 110°F)

• 1 packet (2 and 1/4 teaspoons) active dry yeast

• 1 teaspoon salt

• 2 tablespoons vegetable oil

  
  

Instructions

1. Mix the Ingredients: In a large mixing bowl, combine the freshly milled flour and vital wheat gluten. In another bowl, whisk the warm water, maple syrup, and yeast. Let it sit for about 5 minutes until it froths.

   
   

2. Combine: Pour the yeast mixture into the flour mixture, add the salt and oil, and mix until it forms a shaggy dough.

   
   

3. Knead the Dough: Place the dough on a floured surface and knead for about 10 minutes until smooth and elastic. If the dough is sticky, add a bit more flour—but don’t overdo it!

   
   

4. First Rise: Put the kneaded dough in a lightly oiled bowl, cover it, and let it rise in a warm area for 1-2 hours until it doubles in size.

   
   

5. Shape the Loaf: After the first rise, punch down the dough and form it into a loaf shape. Place it into a greased 9x5-inch loaf pan.

   
   

6. Second Rise: Cover the loaf with a clean kitchen towel and let it rise for another 30-45 minutes, until it is just above the rim of the pan.

   
   

7. Bake: Preheat your oven to 350°F (175°C). Bake the loaf for about 30-35 minutes, until the top is golden and sounds hollow when tapped.

   
   

8. Cool: Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

   
   

Maple Syrup Bread cooling on a wire rack.

After it cools, slice the bread and enjoy it plainly, or add your favorite spreads and toppings!

Final Thoughts

Using vital wheat gluten with freshly milled flour can significantly enhance your home baking results. With its ability to improve the texture, rise, and quality of your bread, this natural ingredient is a great addition to any baker's arsenal.

I encourage you to try this Maple Syrup Sandwich Bread recipe. Picture yourself pulling a warm loaf from the oven, drizzling it with maple syrup, and enjoying that delightful chewy texture. Happy baking!

Sliced maple syrup sandwich bread served on a cutting board.

Remember, every loaf you make tells a story, and yours is bound to be delicious!