Amish Honey Wheat Bread Recipe
This homemade honey wheat bread tastes far better than anything you’ve ever bought in the bread aisle at your grocery store, and it’s really not that difficult to make. It will take some time to let it rise – figure at least two hours from start to finish. But most of that time you are free to do other things around the house, as the yeast goes to work.
Ingredients
- 1 1/2 cups warm water about 110°
- 2 packages active dry yeast equal to a scant 2 TBS
- 3 Tablespoons butter or oil
- 1/2 cup milk
- 4 Tablespoons honey
- 2 teaspoons salt
- 3 cups wheat flour
- 1 3/4 - 2 1/4 cups white bread flour
- Optional: 1/2 cup flax seed meal for nutritional value
Instructions
- Pour the warm water into your mixing bowl (I use my kitchen-aid mixer with the dough hook), and add the yeast. Stir it and leave it sit for about 5 minutes, or until it’s bubbly.1 1/2 cups warm water, 2 packages active dry yeast
- Meanwhile, melt your butter, add the milk and honey, and bring them to a lukewarm temperature. Add warm milk mixture to the yeast mixture and stir it.1/2 cup milk, 4 Tablespoons honey, 3 Tablespoons butter or oil
- Add 3 cups wheat flour and salt. Mix on low, then increase to speed 2 and mix for about a minute. Add the bread flour, 1/2 cup at a time, mixing until the dough starts to pull away from the sides of the bowl. Knead for another 2 minutes, or until dough is smooth and elastic. (If it’s still sticking to the sides, you need more flour.)2 teaspoons salt, 3 cups wheat flour, 1 3/4 - 2 1/4 cups white bread flour, Optional: 1/2 cup flax seed meal
- Place dough in a greased bowl. Cover and let rise in a warm place for 1/2 to 1 hour.
- Punch dough down and divide it in half. I grease my hands with butter to work the dough and shape each half into a loaf. (Roll each half into about a 9″ oblong shape. Roll the dough tightly. Pinch to seal the seam, then pinch the ends and tuck them under.) Place the dough, seam side down, in greased 9x5″ loaf pans. I like to poke the loaves a few times with a fork, to release any air bubbles.
- Cover and let rise again for 1/2 hour or until it has risen just above the edge of the pan. Preheat oven to 350°. Once the oven is hot, bake for 30 - 35 minutes or until golden.
- Spread butter over top and let it rest for a few minutes. Remove from pans and cool on wire racks. But, of course, this is where you will have to carefully slice a piece or two and enjoy it with some butter and honey. Because it’s always best while warm. Slice it very carefully with a bread knife to keep from smashing your soft bread.
- Cool and bag or place into an airtight container.
Notes
Bread flour is the best option, but it can be replaced with all-purpose flour. And you can also make this bread using just white flour instead of wheat.
*I always bag my bread before it’s completely cool, to help keep it softer. And one loaf goes into the freezer because it keeps it fresher. Just pull it from the freezer an hour or more before you want to slice it.
*Of course, the Amish do not use a mixer, they just knead it by hand. So if you don't have a mixer, you can make it as the Amish do.
This recipe makes two loaves.
Recipe updated: December 2022
Nutrition
Serving: 1sliceCalories: 279kcalCarbohydrates: 48gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 316mgPotassium: 139mgFiber: 4gSugar: 5gVitamin A: 74IUVitamin C: 0.1mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!