1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (44g) Recipe makes 60 servings
Calories 115
Calories from Fat 29		(25%)
Amount Per Serving		%DV
	Total Fat 3.2g	4%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 237mg		9%
Potassium 102mg		2%
Total Carbohydrate 19.7g		6%
	Dietary Fiber 2.8g	11%
	Sugars 3.7g
Protein 3.5g		6%
detailed view... how is this calculated?

Menus using this recipe:

Sept Week 4

Maeven6

people who like this recipe also like:

The Ultimate Salmon Fillets

By: Paja

Cinnamon Swirl Bread That Actually Works!

By: Anme

Roast Chicken With Plantains and Onions

By: justcallmetoni

Braised Lemon Chicken

By: evelyn/athens

Amish Soft Honey Whole Wheat Bread

Recipe #229232 | 1½ days | 1 day prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: SweetsLady
May 21, 2007

I've been looking for a soft all whole wheat bread, and I finally found it! This is in an Amish cookbook that I have, and I am writing it as it is written. I mix it with my KitchenAid. This is our sandwich bread that we have all the time on hand and the recipe can easily be cut into 1/3 to make just one loaf. 10/8/07 Corrections made to make bigger loaves. I usually use How to Rise Yeast Dough in a Cool or Drafty Kitchen to have a great rise.

SERVES 60 , 3 loaves (change servings and units)

Ingredients

3 cups warm water (110-115 degrees)
1 teaspoon sugar
2 tablespoons yeast
3 eggs
3/4 cup honey
3/4 cup Crisco (I use butter flavored)
2 tablespoons salt
11-12 cups whole wheat flour
4 tablespoons wheat gluten (optional)

Directions

1
Mix water with yeast and sugar and let sit until foamy (about 10 minutes). In the meanwhile, put the 3 eggs (in the shell) in a bowl of hot water (to bring the eggs to room temperature).
2
Put flour, salt, and gluten in bowl.
3
Pour in yeast mixture and stir until combined. Add in honey, eggs, and crisco until combined, scraping sides. (I usually use an egg beater for this).
4
Add more wheat flour and knead until smooth.
5
Let set in warm place for about an hour until double in size.
6
Divide into 3 loaves. Let rise again in warm place until doubled (about 1-1/2 hours).
7
Bake as regular bread (I bake about 35 minutes at 375 or until the interior of the bread is 190 degrees using electric thermometer if you have one).
8
Enjoy!

Questions about this recipe?

Featured Reviews for This Recipe

From: Victoria in Fort Wayne

On Jul 21, 2009

This is a very tasty and soft whole wheat bread. I did sub butter for the Crisco because that is what I had on hand, but other than that, followed the recipe exactly. I turned one of the three loaves into a cinnamon raisin swirl bread by rolling into a flat rectangle, sprinkling with cinnamon, sugar and raisins and then tightly rolling into a loaf. Thanks for posting!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Crazycook in PA

On May 30, 2009

I put the ingredients in my bread machine and set it on the dough cycle and then let it rise in a loaf pan and baked it in my regular oven at 350 degrees for about 35 minutes. It turned out marvelous! It has a slightly sweet flavor and is very light.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Stormshiver

On Jul 27, 2008

This is a lovely, light, wonderful bread. I did not add the gluten and I let it rise twice before forming into loaves. The texture is light and fluffly and absolutely delicious. I have made this twice now and can barely keep it in the house! Thank You!!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: unmistakable1

On Oct 18, 2007

We've quit using store-bought bread, and have been searching for a soft whole wheat bread recipe. I finally found it! I made one "test" loaf. My husband loves this one most out of all others I have tried. It is a nice, sturdy bread; remains soft even a few days later; and has a good texture and taste. It's also easy to prepare (I just make it by hand) — a bonus for me, as I stay home full-time with our baby, and don't have a lot of time to waste! ***ETA: I made another loaf, substituted 1 cup AP flour. After the first rise, I shaped it into a loaf, placed in a greased pan, and let it rise about 30 mins or so. Then, I baked it as directed. Very soft, fluffy, and rose a bit higher this time. In a word, PERFECT! :~)

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 14 reviews