Homemade Whole Wheat Bread

This homemade whole wheat bread is a must have in my home and tastes just like the fresh bread we ate while growing up Amish. On a cold fall or winter afternoon this soft and fluffy bread, fresh out of the oven with a dollop of butter and homemade strawberry jam, is simply the best snack a body could ask for. I store this bread in gallon sized zip-lock bags and then freeze it for several weeks. The bread does not last long in our house though, and I end up making a batch once a month or so. Enjoy!

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Equipment needed for this homemade whole wheat bread:

• Stand mixer I find using a stand mixer to mix the bread so much easier than hand kneading it the way we did while growing up Amish.
• Mixing bowl If you prefer to hand knead the bread dough, then you will need a large mixing bowl to combine the ingredients in.
• Glass bread pans I prefer to use glass bread pans, because it is easier to check the bottom of the bread loaf for doneness.

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Optional: slather the tops of the bread loaves with butter while still hot.

Step by step instructions:

Preheat oven to 325.

• In a large mixing bowl, combine 1/2 cup water, yeast and 3/4 teaspoon sugar. Allow to rest for ten minutes, then add the remaining water, sugar, vegetable oil and salt. Mix well, then whisk in the whole wheat flour.
• Transfer the bowl to a stand mixer, then mix in bread flour (one cup at a time) starting on low speed and then gradually increasing the speed to get rid of any lumps. Mix each cup of flour for a few minutes. Once the dough is no longer sticking to the bowl, remove it and knead by hand on a floured surface until the dough no longer sticks to your hand and is soft and pliable. *see note below
• Place the bread dough into a lightly greased or floured bowl, then cover the dough with a tea towel and allow to rise for an hour, or until doubled.
• Remove the risen dough from the bowl and shape it into a log, then cut it into 3-4 sections and shape them into loaves. Place into greased bread pans (See notes*). Allow the loaves to rise for another hour, then bake in the preheated oven for 30 to 40 minutes, or until the tops and sides are a nice golden brown.

Creamy Amish Peanut Butter with marshmallow creme is one of our favorite things to add to a slice of fresh homemade bread. If you love to bake homemade bread, be sure to try out some more of my recipes below!

1. Mom’s Amish Honey Bread
2. Garlic Pretzel knots
3. Iraqi Naan Bread
4. Copycat Red Lobster Biscuits
5. Amish Apple Cinnamon Pumpkin Bread
6. Amish Soft Pretzels

Try this Amish Cheese spread with the fresh homemade bread. So delicious!

Which is better, glass bread pans or aluminum bread pans?

I prefer to use glass bread pans, because it is helpful to be able to see the sides and bottom of the bread when checking for doneness.

What can be used to keep the bread from sticking to the bread pan?

I also like to use shortening to grease my bread pans to prevent the bread from sticking once baked. This helpful tip and Recipe originated from a local Mennonite cookbook, called the Country Kitchen Favorites.

Note*3

This bread is shelf stable for 3-4 days at room temperature, or the homemade whole wheat bread can be kept in the refrigerator for 5-7 days.

Feel free to pin this recipe for later and show off your creations by tagging me on Instagram at thismom.cooks . Thank you for your support!!

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