Amish Honey Wheat Bread

Amish honey wheat bread - the perfect, old-fashioned Pennsylvania Dutch homestyle bread crafted just the way my grandma used to make it. Your mouth is going to be watering as the fragrance of this freshly baked bread wafts through your house.

this recipe!

If you've lived near or have visited a community of Amish or Mennonite (also known as the Plain Community), chances are you've gotten to try a slice Amish style homemade bread. It's one of the things they are best known for! It's, really, everything a good, homemade bread should be. This humble little loaf is the perfect density for eating with your favorite homemade jams or jellies, spreading heavily with delicious Amish peanut butter, or for crafting the perfect grilled cheese sandwich.

Amish Honey Wheat Bread - It's Deliciously Easy!

You will be delighted to know that this Amish honey wheat bread is really easy to make yourself. Yes, even if you are not an experienced bread maker! With just a handful of simple ingredients, a mixer, a couple of bread pans, and an oven, you can enjoy this lovely, homestyle bread whenever you wish.

This bread is made with, roughly, 50% whole wheat flour and 50% bread flour (or regular white flour is fine, too. I do have this recipe for Amish white bread if you would prefer a white bread style loaf over a wheat loaf.

With all that being said, let's get right into the recipe!

Ingredients

2 Tbsp. Active Dry Yeast (or 2 individual packages)

2 ¼ c. Warm Water, divided (about 115 degrees Fahrenheit)

½ c. Honey

⅓ c. Butter, melted (or oil, such as vegetable or avocado oil. No strong flavored oils, such as olive oil, as it will affect the flavor of the bread.)

1 Tbsp. Salt

3 c. Whole Wheat Flour

3 ½ c. Bread Flour or Occident, Unbleached Flour

How to Make Amish Honey Wheat Bread

Mixing the Dough

First of all, in a small bowl stir together honey, 1 cup of warm water (115 degrees Fahrenheit), and yeast until the yeast is dissolved. Let the mixture rest until it becomes bubbly, as the yeast activates. As long as the yeast is alive and active, this should only take 5-10 minutes.

While the yeast is activating, add the remaining 1 ¼ c. warm water, ⅓ c. melted butter (or oil), 1 Tbsp. salt, and the 3 c. whole wheat flour to the mixing bowl. Using the bread hook attachment on your mixer, begin mixing the ingredients on a slow speed setting. Mix for 5 minutes, then let the mixture rest.

When the yeast has fully activated (it's now bubbly/foamy looking), add it to the mixer. At the same time, add in 2 c. of the bread flour (or occident, unbleached flour), as well.

Begin mixing on a slow speed setting. Slowly, work in the last 1 ½ cups of flour. When all the flour has been worked into the dough, continue mixing for about ten minutes. This helps to work the gluten, making a smooth, well textured loaf.

After 10 minutes, remove the mixing bowl from the mixer. Cover the bowl with a clean, kitchen towel and let it rest until the dough has risen, doubling in size.

Please note: Warmer temps help the dough to rise more rapidly. In a cooler environment, this will just take longer. Try to keep the dough in a warm place to encourage it to rise more quickly!

When the dough has successfully doubled in size, divide the dough in half and shape into two loaves. Place the dough in 2, greased bread pans. Once again, cover with a kitchen towel and let rest until the dough doubles in size.

How to Bake the Perfect Loaves

Bake in a preheated oven at 350 degrees for about 30 minutes. The tops of the loaves should be a beautiful, golden brown.

Remove the loaves from the oven. Optional: If you like a butter top loaf, immediately butter the tops of the loaves; do this by rubbing a stick of butter over the tops of each loaf.

Next, on a clean kitchen towel, turn the loaf pans on their side. This will help them to, gently, release from the pans. When you are able to do so, remove both loaves from their pans. Do not allow the loaves to cool in the pans - they need to be able to release moisture while they cool. Bread that cools in the pan will be soggy - something you definitely want to avoid!

Let the loaves rest on the clean kitchen towel to cool, covering with a second, clean kitchen towel.

When fully cooled, the bread can be sliced and served or put into bread bags to store.

That's it! You have just made yourself some delicious Amish honey wheat bread and now you get to enjoy your perfectly crafted, homemade bread. Yum. Enjoy!

Serving Suggestions: Enjoying Your Homemade Amish Honey Wheat Bread

Your freshly baked Amish Honey Wheat Bread is a wholesome treat. Whether you prefer it toasted, slathered with butter, or used as a base for sandwiches, there are countless ways to enjoy this flavorful creation. Here are some serving suggestions to inspire your culinary adventures:

• Classic Sliced Bread or Toast: Slice your Amish Honey Wheat Bread and toast, if you wish. Top with butter and your favorite jam or honey for a classic breakfast treat. You can always top it with Delicious, Amish peanut butter (my daughter’s favorite way to eat her homemade bread)!
• Sandwich Sensation: Create hearty sandwiches using this homemade bread. Layer it with your choice of deli meats, cheeses, fresh veggies, and condiments for a satisfying lunch. Or craft the ultimate grilled cheese sandwich using your favorite cheese. It’s perfect for breakfast sandwiches, as well.
• French Toast: Turn slices of this bread into a delightful breakfast by making French toast. Dip the slices in a mixture of eggs, milk, and a touch of cinnamon, then fry until golden. Top with powdered sugar and maple syrup.
• Bread Crumbs: Grind or crush up any leftover slices to make homemade bread crumbs for breading and coating meats or vegetables.
• Croutons: Cube the bread, toss with olive oil and seasonings, and bake until crispy to create your own croutons for salads and soups.

Enjoy experimenting with these serving ideas to make the most of your homemade Amish Honey Wheat Bread. Whether you prefer sweet or savory, this versatile bread can be a delicious addition to any meal.

Storage Suggestions: How to Keep Your Amish Honey Wheat Bread Fresh

You've lovingly crafted your homemade Amish Honey Wheat Bread, and now you want to ensure it stays fresh and delicious for as long as possible. Proper storage is key to preserving the flavor and texture of your bread. Here are some storage suggestions to help you make the most of your homemade creation:

• Room Temperature Storage: If you plan to consume your bread within a few days, room temperature storage is acceptable. The ideal storage location for your bread is in a cool, dry place away from direct sunlight and heat sources. A breadbox, pantry, or cupboard is perfect for this purpose.
• Consume Quickly: Homemade bread lacks the preservatives found in commercial bread, so it's best consumed within a few days to a week to enjoy it at its peak. Share it with family and friends to savor its homemade goodness.
• Freezer Storage: To keep your bread fresh for an extended period, you can freeze it. Feel free to freeze the entire loaf or slice the bread into portions before freezing so you can easily take out what you need. Have the bread in a bread bag and try to remove as much air as possible to prevent freezer burn. Label the packaging with the date to keep track of freshness.

By following these storage suggestions, you can maximize the shelf life of your homemade Amish Honey Wheat Bread and continue to enjoy its delicious flavor and texture.

Looking for Other, Delicious Amish and Mennonite Recipes?

 After you've made this bread, you may enjoy making these Amish and Mennonite, traditional recipes:

• Amish Sticky Buns
• Chocolate Whoopies w/ Peanut Butter Icing
• Brown Butter Noodles
• Amish Potato Salad

Or just browse through my sight - you will find many more well-loved recipes from my Pennsylvania Dutch heritage!

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