Are you ready to embark on a baking adventure that will fill your home with the warm, inviting aroma of freshly baked bread? Discover the wholesome delight of Amish Whole Wheat Bread—a recipe that not only nourishes your body but also satisfies your soul. With just a handful of simple ingredients, you can create two beautiful loaves of bread that are perfect for sandwiches, toast, or simply enjoying with a pat of butter. Dive into this easy-to-follow recipe and unlock the secrets to baking bread that’s both delicious and healthy. Your kitchen is about to become the heart of your home!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Amish
Serves: 2 loaves
Ingredients
- 3 cups whole wheat flour
- 1 cup warm water
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1 packet active dry yeast
- 1 teaspoon salt
Instructions
- In a large mixing bowl, dissolve the active dry yeast in warm water (around 110°F). Let it sit for 5-7 minutes until the mixture becomes foamy and activated.
- Add honey and vegetable oil to the yeast mixture, stirring gently to combine all ingredients thoroughly.
- Gradually incorporate the whole wheat flour and salt into the liquid mixture, mixing with a wooden spoon or stand mixer until a soft, cohesive dough forms.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes, developing the gluten and creating a smooth, elastic texture. The dough should become slightly springy when pressed.
- Place the kneaded dough in a lightly oiled large bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 1 hour or until the dough doubles in size.
- Punch down the risen dough to release air bubbles, then divide it into two equal portions for two loaves.
- Shape each portion into a loaf, tucking edges underneath to create a smooth surface, and place into greased 9x5 inch bread pans.
- Cover the loaves and allow a second rise for 30-45 minutes until they rise just above the pan edges.
- Preheat the oven to 375°F (190°C) during the second rise.
- Bake the loaves for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
- Remove from oven and let cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature Matters: When activating the yeast, ensure your warm water is around 110°F. Too hot can kill the yeast, while too cold can prevent it from rising.
- Knead with Love: Kneading the dough for 8-10 minutes is crucial to develop gluten, which gives the bread its structure. Don’t rush this step!
- Rise in a Cozy Spot: For the best rise, place your dough in a warm, draft-free area. You can even turn on your oven for a minute, then turn it off and let the dough rise inside.
- Don’t Skip the Second Rise: Allowing the shaped loaves to rise again before baking helps achieve a lighter texture. Make sure they rise just above the pan edges for optimal results.
- Check for Doneness: The bread is ready when it has a golden brown top and sounds hollow when tapped. If you’re unsure, you can use a thermometer; the internal temperature should be around 190°F.
- Cool Before Slicing: Let the bread cool completely on a wire rack before slicing to maintain its texture and prevent it from becoming gummy.
- Experiment with Add-Ins: Feel free to add seeds, nuts, or dried fruits to the dough for extra flavor and texture. Just be mindful of the total flour measurement.
- Store Properly: To keep your bread fresh, store it in a bread box or wrapped in a clean kitchen towel. For longer storage, freeze sliced bread in an airtight bag.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 15g
Protein: 3g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
