Homemade Amish Bread {Whole Wheat}

Breadmaking

Summer break is over, our homeschool is back in session and it’s time to blog again! I want to share some of our summertime adventures with you, and can’t think of a better place to begin than bread making! Although our biological daughter already has lots of experience in the kitchen, our soon-to-be adopted daughter from Ukraine has spent the past ten years of her life in an orphanage, so she doesn’t yet have much knowledge in the area of cooking and baking. She’s a fast learner, and will be flying around the kitchen whipping things up in no time. ­čÖé

Mennonite Community Cookbook

As my mother grew up in an Amish home, one of the staple resources in our kitchen as I┬álearned the art of cooking was the “Mennonite Community Cookbook”. It’s filled with treasured recipes from Amish-Mennonite homes all over North America. The bread featured here today comes straight from the pages of that cookbook, with exception – I substitute Olive Oil for Shortening. So, with no further ado, here’s the recipe!

Bread Ingredients

Whole Wheat Bread {Recipe from The Mennonite Community Cookbook, pages 3 & 11) Makes 2 small-medium loaves

1 cup scalded milk

1 cup hot water

1 yeast cake or package of active dry yeast (2 1/4 teaspoons)

1 Tablespoon salt

1/4 cup honey

3 Tablespoons olive oil

2 cups white flour

4 cups whole wheat flour

(*I use 6 cups of whole wheat flour, omitting the white flour the recipe calls for.)

Dissolve yeast in 1/2 cup of the hot water.

Combine remaining 1/2 cup of water, olive oil, honey, salt and scalded milk in a large bowl.

When milk mixture has cooled to lukewarm temperature, add dissolved yeast.

Add flour gradually, making a dough stiff enough so that it can be easily handled.

Knead dough quickly and lightly until it is smooth and elastic. (I like to lightly dust my counter with flour, and knead dough directly on that surface – adding more flour if necessary to keep dough from sticking to counter.)

Place in greased bowl, cover with cloth and set in a warm place to rise.

Let rise until double in size. (About 1-2 hours.)

Divide in half, shape into loaves, place into two bread pans, brush lightly with olive oil or melted butter and allow to rise again until double in size.

Bake at 350 degrees F for 50-55 minutes.

Rising Bread

And there you have it. The tried, true and (many times) tested Amish Whole Wheat Bread recipe. Remove from pan, place on wire racks to cool, and enjoy one of our family favorites!

Fresh Homemade Bread