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Amish Wheat Bread Recipe

Amish Wheat Bread

Amish Wheat Bread is a wholesome, hearty loaf made with whole wheat flour and a touch of sweetness. Known for its soft texture and slightly nutty flavor, this recipe has been passed down through generations, offering a simple yet delicious addition to any meal. It’s perfect for sandwiches, toast, or just enjoying with butter.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12
Course: bread
Cuisine: American
Calories: 119
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Spoon or spatula
  • Loaf pan (9x5 inches)
  • Clean towel or plastic wrap
  • Oven
  • Wire Rack (for cooling)

Method
 

  1. 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.
  2. Mix Wet Ingredients: Add oil (or melted butter), honey, and salt to the yeast mixture. Stir to combine.
  3. Add Dry Ingredients: Gradually mix in the whole wheat flour and all-purpose flour (if using). Stir until the dough begins to form.
  4. Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  5. 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.
  6. Shape the Dough: Punch the dough down and shape it into a loaf. Place it in a greased loaf pan.
  7. Second Rise: Let the dough rise again for about 30 minutes, or until it has puffed up in the pan.
  8. Bake: Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, until golden brown and sounds hollow when tapped.
  9. 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.
  • Amish Wheat Bread Recipe