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Amish wheat bread

Amish Bread Recipe:

This homemade 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.
Prep Time 25 mins
Cook Time 35 mins
Resting time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course Bread
Cuisine Amish
Servings 16 slices
Calories 220 kcal


  • 1/2 cup milk
  • 3 Tablespoons sugar or honey
  • 2 teaspoons salt
  • 3 Tablespoons butter or oil
  • 2 packages active dry yeast equal to a scant 2 TBS
  • 1 1/2 cups warm water about 110°
  • 5 to 6 cups flour bread flour is the best option, but you can use all-purpose, or even substitute half of the white for whole wheat flour
  • Optional: 1/2 cup flax seed meal for nutritional value


  • Directions:
  • Pour the warm water into your mixing bowl (I use my kitchen-aid mixer with the dough hook), add yeast, and sugar (or honey, for a healthier option). Stir it and leave it sit for about 5 minutes, or until it’s bubbly.
  • Meanwhile, melt your butter, add milk, and bring to lukewarm temperature. Add warm milk mixture to yeast mixture and stir it.
  • Add 3 - 4 cups flour, and the salt. Mix on low, then increase to speed 2, and mix for about a minute. Continue adding flour, 1/2 cup at a time, mixing until dough starts to pull away from the sides of 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.)
  • 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 oven is hot, bake for 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. Although you will have to slice very carefully to keep from smashing your soft bread.


If you want to make healthier bread, you can substitute about half of the white flour for whole wheat flour; and use honey instead of sugar. 
*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.
*And 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.


Serving: 1sliceSodium: 317mgCalcium: 35mgVitamin C: 1mgVitamin A: 78IUSugar: 4gFiber: 3gPotassium: 123mgCholesterol: 6mgCalories: 220kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 2gSaturated Fat: 2gFat: 6gProtein: 6gCarbohydrates: 36gIron: 2mg
Keyword Amish Homemade Bread, Amish wheat bread, How to make bread
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