Maple shredded wheat bread has a delicious soft crumb. Made with shredded wheat cereal, maple syrup, brown sugar and pantry ingredients. Easy to make and great for sandwiches, grilled cheese, French toast or paninis.
Shredded wheat bread is one of our favorite bread recipes. Incredible flavor and makes two loaves. Homemade bread has never tasted better.
Homemade bread is simple to make with only a few ingredients, light and fluffy. Perfect for sandwiches, toast and so much more! The addition of shredded wheat cereal adds a depth of flavor and fiber.
Be sure and try sourdough sandwich bread, beginners sourdough bread and cinnamon raisin sourdough bread and sourdough croissants.
Why this recipe works
- Step by step instructions so you can make the perfect loaf of bread.
- Uses simple ingredients – Readily available at most grocery stores.
- No artificial flavors or preservatives – Homemade is better than store-bought.
- Ease – Made with either a stand mixer or by hand in a mixing bowl with Danish dough whisk.
What you’ll need
- Shredded wheat biscuits – This gives this bread recipe adds flavor and fiber.
- Wheat germ – Adds flavor, texture and fiber. Substitute spelt wheat flour if needed.
- All-purpose or bread flour– Use whatever brand of flour you love. We love high-quality brands of unbleached all-purpose and bread flour.
- Vegetable oil – Lard, butter or vegetable oil used to add moisture to the dough.
- Active dry yeast – Helps leaven bread. Be sure not to use too hot of water or it will kill the yeast. For storage, we keep yeast in a glass jar in the fridge to extend its shelf-life.
- Water – Boiling water is poured over shredded wheat, lard, maple syrup & brown sugar. Then cooled to lukewarm before combining with yeast.
- Brown sugar & maple syrup – Sweetens the bread. Substitute honey if desired.
- Salt – A critical ingredient in bread dough to enhance flavor, regulate yeast fermentation, and tighten the gluten structure – it strengthens the dough.
How to make shredded wheat bread
- Soak shredded wheat biscuits – In a large bowl or glass measuring cup, cover the shredded wheat with boiling water. Add the oil (or lard or butter), maple syrup, brown sugar and salt. Stir to combine. Let the mixture cool to lukewarm temperature.
- Dissolve the yeast – In a glass measuring cup, dissolve the yeast in lukewarm water. Set aside for 5-10 minutes until foamy.
- Combine remaining ingredients – In a bowl of a stand mixer using a dough hook, combine the yeast, flour, wheat germ (or spelt wheat flour) and shredded wheat mixture. This dough will be sticky.
- Knead dough – Turn the dough out onto a lightly floured work surface. Knead the bread for 4-5 minutes. Use a bench scraper to work the dough if needed. Form into a ball and place into a greased bowl. Cover with plastic wrap or disposable plastic shower cap and let rise in a warm place until doubled.
- Shape dough – Turn the dough out onto a lightly floured work surface and shape into loaves. Transfer into the prepared baking pans. Cover loosely with plastic wrap or disposable plastic shower caps and let rise until doubled, 30-60 minutes.
- Brush with egg wash – Make a cut on the top, lengthwise of each loaf with a sharp serrated knife. Brush each loaf with an egg wash.
- Bake – Bake in a preheated 375-degree F oven for about 40 minutes, or until golden brown. The internal temperature is 195-200 degrees.
Lodge brand cast iron bread pans are great for making bread. For this bread recipe, I’d suggest using the 10-inch cast iron loaf pan.
More easy bread recipes
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Shredded Wheat Bread
Shredded wheat bread has a soft crumb. Made with shredded wheat cereal, maple syrup, brown sugar, yeast, lard or butter, and simple ingredients.
Servings: 2 loaves
Calories: 1747kcal
Ingredients
- 4 large shredded wheat biscuits crumbled
- 2 ¾ cups boiling water
- ¼ cup vegetable oil (lard or butter)
- ½ cup pure maple syrup or honey or granulated sugar
- ½ cup firmly packed brown sugar
- 2 teaspoons salt
- 2 ¼ teaspoons active dry yeast
- ⅓ cup water lukewarm
- 5 ½ – 6 cups bread or all-purpose flour
- ¼ cup wheat germ (or spelt wheat flour)
Instructions
- In a large bowl or glass measuring cup, cover the shredded wheat with boiling water. Add the oil (or lard or butter), maple syrup, brown sugar and salt. Stir to combine. Let the mixture cool to lukewarm temperature.
- In a glass measuring cup, dissolve the yeast in lukewarm water. Set aside for 5-10 minutes until foamy.
- In a bowl of a stand mixer using a dough hook, combine the yeast, flour, wheat germ (or spelt wheat flour) and shredded wheat mixture. This dough will be sticky.
- Use a plastic dough scraper to turn the dough out onto a lightly floured work surface. Knead the bread for 4-5 minutes. Use a bench scraper to work the dough if needed. Form into a ball and place into a greased bowl. Cover with plastic wrap or disposable plastic shower cap and let rise in a warm place until doubled. (about 1 to 1 ½ hours)
- Grease two (9×5-inch) metal or cast-iron loaf pans and set aside.
- Turn the dough out onto a lightly floured work surface and shape into loaves. Transfer into the prepared baking pans. Cover loosely with plastic wrap or disposable plastic shower caps and let rise until doubled, 30-60 minutes.
- Make a cut on the top, lengthwise of each loaf with a sharp serrated knife or a bread lame. Brush each loaf with an egg wash.
- Bake in a preheated 375-degree F oven for about 40 minutes, or until golden brown. The internal temperature is 195-200 degrees.
- Let cool for 10 minutes, then remove from the bread pans and let cool completely on a baking rack.
Recipe Notes
I typically use a mixture of all-purpose and bread flour in bread recipes. I like to knead in the last cup or so of flour on the butcher block or whatever surface you roll dough out on.
Be careful NOT to add too much flour or you’ll create a tough bread!
Brush with an egg wash before baking. If you want a softer top, skip this step and brush with butter once the bread is done.
Baking bread in cast iron
Lodge brand cast iron bread pans are great for making bread! Place a pan of water on the rack below the bread in the oven. The steam created will make a crunchy crust. Generously coat the cast iron loaf pans with either cooking spray, canola oil or lard. Use a clean dry paper towel to spread canola oil or lard evenly in cast iron.Nutrition
Calories: 1747kcal | Carbohydrates: 381g | Protein: 41g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2377mg | Potassium: 792mg | Fiber: 12g | Sugar: 103g | Vitamin C: 0.2mg | Calcium: 205mg | Iron: 17mg
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