Amish Sandwich Bread
Prep
20 min
Bake
32 min
Total time
52 min
Hydration
65%
Amish sandwich bread runs at 65% hydration because the milk, butter and egg add weight without adding water, which makes the dough stiffer than a lean loaf. Enriched dough also ferments more slowly, so give the bulk rise the full 75 to 90 minutes. Bake at 350F to an internal 195F and cool 90 minutes before slicing.
Key Takeaways
- Hydration: 65% — enriched doughs are stiffer because milk solids and butter add weight without water.
- Storage: Slice and freeze in zip bags; toast directly from frozen.
- Substitutions: Plant-based milk and vegan butter work — replace the egg with 3 Tbsp aquafaba.
About this recipe
Baking with freshly milled hard white wheat flour transforms an everyday recipe into something extraordinary. Within minutes of milling, whole-grain flour is bursting with natural oils and a sweet wheaty aroma — the part that fades first once flour sits — and it still carries the whole berry: bran, germ, and endosperm. Commercial white flour has the bran and germ removed and is stabilized for months of shelf life — fresh milling skips all of that, so you bake with the whole grain and with the aroma still in it. Amish sandwich bread is a soft, slightly sweet, milk-enriched loaf that is the gateway recipe for so many fresh-milled bakers. The combination of milk, butter, and a touch of sugar produces an exceptionally tender crumb that holds its shape for sandwiches but melts in your mouth as toast. Hard white wheat keeps the loaf pale and family-friendly — even kids who claim they don't like whole-wheat bread tend to love this one. Because the dough is enriched, fermentation runs a bit slower. Don't rush the rise. Fresh-milled flour performs beautifully here as long as you give the dough time to relax between mixing and shaping. The finished loaf slices clean once cool and freezes exceptionally well.
Ingredients
- Fresh-milled hard white wheat flour520 g
- Whole milk, warmed to 100°F300 g (1¼ cups)
- Sugar40 g (3 Tbsp)
- Instant yeast7 g
- Fine sea salt10 g
- Unsalted butter, softened45 g (3 Tbsp)
- Large egg1
Instructions
- 1
Mill the wheat berries on a fine setting and rest the flour 10 minutes.
- 2
Whisk warm milk, sugar, and yeast in a stand mixer bowl; let foam 5 minutes.
- 3
Add flour, salt, egg, and softened butter. Mix on low until the dough comes together.
- 4
Knead on medium for 8–10 minutes until smooth, elastic, and just slightly tacky.
- 5
Transfer to a greased bowl, cover, and bulk ferment 75–90 minutes until nearly doubled.
- 6
Turn out, press flat, and shape into a tight sandwich log. Place seam-side down in a greased 9×5 loaf pan.
- 7
Cover and proof 45–60 minutes until the dough crowns 1 inch above the rim.
- 8
Preheat the oven to 350°F (175°C).
- 9
Brush the top with melted butter and bake 30–35 minutes until internal temperature reaches 195°F.
- 10
Remove from the pan immediately and brush again with butter for a soft crust.
- 11
Cool fully on a wire rack at least 90 minutes before slicing.
home grain milling tutorial — hydration, gluten development, and grain choice tips that make this recipe work.
Learn about this grain: Hard White Wheat guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Hard White Wheat recipes.
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