Name: Maple & Pecan Loaf
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: Makes 1 Large Tin (Pan) Loaf
Cuisine: United Kingdom
Ingredients: 125 g (4½ oz) strong white bread flour; 2 tbsp maple syrup; 65 g (2¼ oz) wholemeal (whole wheat) bread flour; 2½ tsp fast action yeast; 60 g (2¼ oz) wholemeal bread flour; 100 g (2½ oz) strong white bread flour; 1 tsp salt; 65 g (2¼ oz) rye flour; 60 g (2¼ oz) pecans, roughly chopped; 310 ml/320 g (11 fl oz/11½ oz) milk, cold; Oil for greasing; 60 g (2¼ oz) rye flour

Preparation info

Makes
1
Large Tin (Pan) Loaf

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Pink Whisk Guide to Bread Making

By Ruth Clemens

Published 2013

About

A slightly lighter version of the Seeded Multigrain Loaf without the seeds but still packed with the nutty taste of wholemeal and rye flours and a good crunch from the pecans.

Ingredients

Pre-Ferment

100 g (2½ oz) strong white bread flour
65 g (2¼

Method

Make the pre-ferment and the dough in the same way as the Seeded Multigrain Loaf, substituting the treacle (molasses) for maple syrup.
Work the roughly chopped pecans into the dough in place of the seed mix. Generously flour the top of the risen loaf, slash the top with a sharp knife and bake in the preheated oven for 35 minutes. Allow to cool on a wi