Best Amish Wheat Bread Recipes
AMISH SOFT HONEY WHOLE WHEAT BREAD
I've been looking for a soft all whole wheat bread, and I finally found it! This is in an Amish cookbook that I have, and I am writing it as it is written. I mix it with my KitchenAid. :) This is our sandwich bread that we have all the time on hand and the recipe can easily be cut into 1/3 to make just one loaf. :) 10/8/07 Corrections made to make bigger loaves. I usually use recipe #185778 to have a great rise.
Provided by SweetsLady
Categories Yeast Breads
Time 3h30m
Yield 3 loaves, 60 serving(s)
Number Of Ingredients 9
Steps:
- Mix water with yeast and sugar and let sit until foamy (about 10 minutes). In the meanwhile, put the 3 eggs (in the shell) in a bowl of hot water (to bring the eggs to room temperature).
- Put flour, salt, and gluten in bowl.
- Pour in yeast mixture and stir until combined. Add in honey, eggs, and crisco until combined, scraping sides. (I usually use an egg beater for this).
- Add more wheat flour and knead until smooth.
- Let set in warm place for about an hour until double in size.
- Divide into 3 loaves. Let rise again in warm place until doubled (about 1-1/2 hours).
- Bake as regular bread (I bake about 35 minutes at 375 or until the interior of the bread is 190 degrees using electric thermometer if you have one).
- Enjoy!
Nutrition Facts : Calories 115.5, Fat 3.4, SaturatedFat 1, Cholesterol 9.3, Sodium 237.3, Carbohydrate 19.6, Fiber 2.5, Sugar 3.6, Protein 3.4
AMISH WHEAT BREAD
This bread is a great addition to any meal. Breakfest, lunch, or dinner. I make white or wheat bread once a week if not two times. Makes 3 big vonderful goot loaves.
Provided by Rachel Weyerman
Categories Sweet Breads
Time 2h30m
Number Of Ingredients 8
Steps:
- 1. Mix sugar, flour and salt. Add water. Stir well and add yeast. Let set until it rises a bit, then add vegetable oil. Mix well, then add flour. Mix well. Let rise until double. Form into 3 loaves and let rise. Bake at 350° for 25-30 minutes.
- 2. Just a little side note - have you ever wondered why some of the loaves of homemade Amish bread have fork marks on them? I push fork marks into the dough before it rises to help prevent air bubbles from forming in the bread.
- 3. If you want to try this, push fork marks into the bottom of the loaves of dough and then place that side of the loaf down in the pan.
WHEAT SANDWICH BREAD FROM AMISH STARTER
I had an abundance of Amish friendship bread starter and wanted to try something different than the sickly-sweet quick bread recipes out there. I saw JanuaryBride's Sourdough French Bread - ABM (Amish Bread starter) at http://www.recipezaar.com/sourdough-french-bread-abm-amish-bread-starter-375789 and decided to adapt it a bit. I have a Cuisinart SM-70 stand mixer, so my directions reflect this. Refer to your mixer's manual for the speed and duration to use for bread dough. You can also use a bread machine on the French Bread setting. Follow your machine's instructions. Keep in mind that the bulk of that prep time is idle time when your dough is rising and you can do other things. :) NOTE: The starter ingredients at the beginning are here for nutritional info only. The system doesn't know the nutritional info for starter, so I gave approximate measurements of the starter's ingredients).
Provided by Gardenwife
Categories Sourdough Breads
Time 3h30m
Yield 1 loaf, 18 serving(s)
Number Of Ingredients 11
Steps:
- Put water, starter and olive oil in mixer's bowl. Add remaining ingredients. Using dough hook attachment, mix on speed 2 until dough begins to form a ball on the dough hook, about 2 minutes. You may need to add a little more water, especially since whole wheat flour really soaks up the moisture.
- Now, increase the mixer's speed to 3 and let the dough hook knead the dough for four minutes on speed 3. If the dough starts creeping up past the guard on the top of the hook, it's because the dough is a bit too dry. Just sprinkle in a little water.
- After the four-minute knead by the mixer, let the dough rest in the bowl for about 5 minutes. This will help further develop the strands of gluten.
- Do a window pane test: Break off a little piece of the dough and roll it into a ball. Gently flatten the ball with your fingers and tease/stretch the dough out as if you're making a tiny pizza, getting it as thin as you can. If the dough is elastic and you can stretch it into a "window pane" through which light shines, the gluten is well developed and you're ready to proof the dough.
- If the dough rips instead of stretches, it's not kneaded quite enough. Give it a quick one-minute knead on speed 3. This is why I left it in the mixer bowl while letting it rest. ;).
- When the dough's ready turn it out into an oiled bowl and cover the bowl loosely with plastic or a damp tea towel. Place bowl in a warm place. I put the bowl in the oven with its light on, along with a bowl of hot water.
- When the dough's about doubled in size (roughly 90 minutes, but this can vary a bit), punch down the dough. Then, it rise another 45 minutes or so to develop more flavor. The second rise helps it develop more flavor.
- Punch down the dough then turn dough out onto lightly floured counter. Gently roll it out into a rectangle about 9" long and 6" wide. With your fingers, roll the flattened dough into a log, retaining tension as you do so. It's important you create surface tension on the loaf as you roll it up. Pinch the resulting seam together and tuck the ends under a bit.
- Place loaf into a greased loaf pan seam-side-down, cover with a lightly floured tea towel, and let rise about an hour. In a standard 9x5" loaf pan, the dough should rise until it's domed a bit above the loaf pan's top.
- Preheat oven to 375°F With a sharp knife or a razor blade, gently slash the top of the loaf about 1/2" deep all along the top. Bake loaf for 30-35, rotating the pan in the oven once about half way through. The bread is done when you can can turn the loaf over in an oven mitt and a thermometer inserted in the bottom of the loaf registers between 190-195°F The loaf will sound hollow if you thump the bottom.
- Note that ovens vary, and you may need to tent the loaf with tinfoil if the top crust is getting too dark.
- Let loaf cool in pan for 5 minutes, then turn out onto a cooling rack. Let the loaf cool *completely* before you slice it.
Nutrition Facts : Calories 128.3, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.1, Sodium 262.6, Carbohydrate 26.2, Fiber 2.2, Sugar 3.8, Protein 3.9
AMISH SOFT HONEY WHOLE WHEAT BREAD
I've been looking for a soft all whole wheat bread, and I finally found it! This is in an Amish cookbook that I have, and I am writing it as it is written. I mix it with my KitchenAid. :) This is our sandwich bread that we have all the time on hand and the recipe can easily be cut into 1/3 to make just one loaf. :) 10/8/07 Corrections made to make bigger loaves. I usually use How to Rise Yeast Dough in a Cool or Drafty Kitchen to have a great rise.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Mix water with yeast and sugar and let sit until foamy (about 10 minutes). In the meanwhile, put the 3 eggs (in the shell) in a bowl of hot water (to bring the eggs to room temperature).
- Put flour, salt, and gluten in bowl.
- Pour in yeast mixture and stir until combined. Add in honey, eggs, and crisco until combined, scraping sides. (I usually use an egg beater for this).
- Add more wheat flour and knead until smooth.
- Let set in warm place for about an hour until double in size.
- Divide into 3 loaves. Let rise again in warm place until doubled (about 1-1/2 hours).
- Bake as regular bread (I bake about 35 minutes at 375 or until the interior of the bread is 190 degrees using electric thermometer if you have one).
- Enjoy!
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What is Amish Wheat Bread?
Amish Wheat Bread is a traditional bread recipe that has been passed down through generations of Amish families in the United States. This bread is made with simple, wholesome ingredients like whole wheat flour, honey, and vegetable oil. It's a dense, hearty bread that's perfect for sandwiches, toast, or just enjoying with a slab of butter.The Origins of Amish Wheat Bread
The Amish are a religious community that's known for its simple way of life. They live in close-knit communities that place a strong emphasis on family, faith, and tradition. Because of this, many Amish families have passed down traditional recipes like Amish Wheat Bread for generations.The Ingredients in Amish Wheat Bread
Amish Wheat Bread is made with just a few simple ingredients. Here's what you'll need:- Whole wheat flour
- All-purpose flour
- Active dry yeast
- Honey
- Salt
- Vegetable oil
- Water
How to Make Amish Wheat Bread
Making Amish Wheat Bread is a simple process. Here's a general overview of the steps involved:- Mix the yeast and warm water in a bowl and let it sit for 5 minutes to activate.
- In a separate bowl, mix together the flours and salt.
- Add the honey, vegetable oil, and yeast mixture to the flour mixture and mix until a dough forms.
- Knead the dough for 10 minutes until it's smooth and elastic.
- Place the dough in a greased bowl and cover it with a damp towel. Let it rise in a warm place for 1 hour.
- Punch down the dough and shape it into loaves. Place the loaves in greased pans and let them rise again for 30 minutes.
- Bake the bread in a preheated oven at 350 degrees for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped.