Amish Wheat Bread Recipe is a traditional recipe that has been passed down through the generations in the Amish community. This bread has a hearty texture and a hint of sweetness. It is made with simple, healthy ingredients like whole wheat flour, honey, and yeast. People know that the Amish make great homemade foods, and their wheat bread is no different. It’s a filling and healthy alternative to store-bought bread. Amish wheat bread adds a warm, rustic touch to any table, whether you eat it for breakfast or with a savory meal.
The recipe is simple and focuses on using good ingredients and letting the dough rise slowly and naturally. The base of this bread is whole wheat flour, which gives it a rich flavor and a chewy, dense texture. Adding honey not only makes the bread taste better, but it also helps keep it moist, which makes each slice soft and tender. Kneading the dough by hand gives it the right texture and air pockets, which makes the bread rise perfectly. This recipe takes a long time because the dough has to rise twice. This makes the loaf light and airy, even though it is made with whole grains.
Amish wheat bread is very versatile, which is one of its best features. This bread makes any meal better, whether you’re using it for sandwiches, making bread pudding, or just enjoying it with a pat of butter. This recipe is great for people who want to make the comforting, healthy taste of traditional Amish food at home. Anyone can bring a taste of Amish baking into their own home with just a few simple ingredients and some time.
The History Behind Amish Wheat Bread
Amish baking is all about keeping things simple and using only what the land gives you. The Amish have grown a lot of wheat, and their bread recipes often call for whole grains. Amish wheat bread is made with a mix of whole wheat flour and sometimes all-purpose flour to get the right balance between a soft, airy texture and a lot of nutrition.
Why You’ll Love This Recipe
No Special Equipment Needed: You can make this bread with just a bowl, a spoon, and a baking pan.
Simple Ingredients: You don’t need a long list of fancy ingredients to make this delicious bread. Just basic pantry staples!
Nutritious and Filling: The use of whole wheat flour adds fiber and essential nutrients.
Versatile: Whether you enjoy it fresh with butter, as part of a sandwich, or toasted with jam, Amish wheat bread is incredibly versatile.
Tips for Perfect Amish Wheat Bread:
- Temperature Matters: Make sure the water you use to activate the yeast is warm but not too hot. Around 110°F (43°C) is ideal. Too hot and it will kill the yeast; too cold and it won’t activate properly.
- Sweetness: If you prefer a less sweet loaf, you can reduce the honey or skip it altogether.
- Storage: Store the bread in an airtight container or bread bag at room temperature. It will stay fresh for several days. You can also freeze the bread to keep it longer.
Variations:
- Add-ins: Try adding sunflower seeds, oats, or dried fruits like raisins or cranberries for extra flavor and texture.
- Whole Wheat Only: If you prefer to make this bread entirely from whole wheat flour, you can skip the all-purpose flour, though it may result in a denser loaf.
Serving Ideas:
Side to Soups: Serve it as a side with your favorite soups or stews for a filling and nutritious meal.
Toast it: A slice of Amish wheat bread toasted with butter is an excellent breakfast choice.
Sandwiches: Make hearty sandwiches with cold cuts, cheese, or even peanut butter and jam.
Amish Wheat Bread
Equipment
- Mixing bowl
- Measuring cups and spoons
- Spoon or spatula
- Loaf pan (9×5 inches)
- Clean towel or plastic wrap
- Oven
- Wire Rack (for cooling)
Ingredients
- 2 cups warm water
- 2 tablespoons sugar
- 2 tablespoons active dry yeast
- 1/4 cup vegetable oil or melted butter
- 2 tablespoons honey optional
- 1 teaspoon salt
- 3 cups whole wheat flour
- 2 cups all-purpose flour optional
- 1 tablespoon melted butter optional, for brushing the top
Instructions
- Activate the Yeast: In a large bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes until foamy.
- Mix Wet Ingredients: Add oil (or melted butter), honey, and salt to the yeast mixture. Stir to combine.
- Add Dry Ingredients: Gradually mix in the whole wheat flour and all-purpose flour (if using). Stir until the dough begins to form.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Shape the Dough: Punch the dough down and shape it into a loaf. Place it in a greased loaf pan.
- Second Rise: Let the dough rise again for about 30 minutes, or until it has puffed up in the pan.
- Bake: Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, until golden brown and sounds hollow when tapped.
- Cool: Let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Water Temperature: Ensure the water is warm but not too hot (around 110°F/43°C). Too hot can kill the yeast, while too cold will prevent it from activating.
- Storage: Store the bread in an airtight container at room temperature for up to 3-4 days, or freeze it for longer storage.
- Variations: Add seeds, oats, or dried fruit to customize the bread.
- Soft Crust: Brush the top of the bread with melted butter after baking to achieve a soft, golden crust.
