Do you have a Zojirushi bread machine? Do you have a go-to wheat bread recipe yet? Well, your search is over!
I have tried more than a few recipes for wheat bread in my Zo and I finally stopped when I found this one. It does take a little bit of programming for the HOME MADE setting on your Zojirushi, but it is well worth it – I promise!
To mix and knead the bread I use the Zojirushi BB-CEC20 Home Bakery Supreme. It looks like this:
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There is a newer model, the Zojirushi BB-PAC20 but I don’t have any experience with that model. If you do please let us know in the comments!
The bread comes out of the oven (yes, I do bake it in the oven – in a Lodge cast iron bread pan) soft and fluffy, with a delicious sweet and wheat-y aroma.
Maple Wheat Bread in the Zojirushi
I started with Laura’s recipe over at HeavenlyHomemakers.com. She has loads of tasty recipes and a great sense of humor too. Check her out, especially if you are making this by hand. Her picture tutorial is awesome.
I modified Laura’s recipe to use maple syrup because I have quite a bit of it and also to use coconut oil instead of butter for the same reason, though I do still butter the crust. The result is scrumptious and disappears quickly around my house.
Laura mentions – and I concur – that this slices much easier when cooled. I dare you to wait that long though.
-4 cups whole wheat flour (I use freshly milled hard white wheat)
-1 3/4 cups warm water (divided into 1 1/2 and 1/4 cups)
-1 1/2 cups white flour
-1/3 cup maple syrup
-2 1/4 tsp active dry yeast
-1 tsp sea salt
-3 Tbs coconut oil (or butter)
-1 Tbs butter for crust
- Set the HOME MADE settings on your Zojirushi for the two cycles as listed in the Notes section.
- Add 3 cups of whole wheat flour and 1 ½ cups of warm water in the Zojirushi pan. Choose your first homemade setting (see the notes section) and press start. This will mix the water and flour. Allow this to sit for about 30 minutes.
While the wheat and water are mixing and resting, mix together maple syrup, yeast and 1/4 cup warm water. Let this rest for 10-20 min until bubbly.
Place coconut oil in a small bowl and melt in microwave or over another bowl of warm water.
Open the zojirushi and add salt, melted coconut oil and the yeast mixture to the flour and water mixture.
Start your second homemade cycle. It will be a bit wet and “splashy” at first. Gradually add the remaining 1 1/2 cups of wheat flour and 1 cup of white flour as the mixture kneads.
Close the lid and let the Zojirushi knead the dough and go through the rise cycle.
When the cycle is complete, lightly oil your hands and lift or dump the dough onto a lightly greased counter. Gently knead for a minute or so.
Divide the dough into two even sections (or one larger and one smaller depending on your pan size).
Shape the loaves to fit your pan. If you only have one pan, you can shape and freeze one (or both!) loaves now. Place loaves in oiled pans.
Cover the loaves with a cloth and allow them to rise until doubled, about an hour.
Bake at 350 degrees for 50 minutes. If the bread crust starts to darken, you can tent the loaf with foil about halfway through cooking.
Remove from the oven and tip out of the pan onto a wire rack to cool. Rub top with butter for a delicious crust!
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