Side Dishes
Amish bread made with Bob’s Red Mill flour delivers that signature golden crust and tender crumb without the fuss of traditional kneading. This no-knead recipe transforms simple ingredients into a loaf so flavorful it’ll have you baking every weekend.
The key lies in that Bob’s Red Mill flour—its protein content creates the perfect structure for that classic Amish texture.
What sets this recipe apart is the foolproof method that skips the heavy labor while delivering restaurant-quality results. You’ll mix, let it rise overnight, and bake to a perfectly golden brown crust with a soft, airy interior.
The flour’s balance of protein and texture ensures the bread holds its shape while staying tender—no dense, heavy loaves here.
By the time you pull that warm loaf from the oven, your kitchen will smell like a Pennsylvania farmhouse bakery. The crust is crisp enough to shatter but gives way to a melt-in-your-mouth crumb that’s slightly sweet and subtly nutty.
This is the kind of bread that disappears faster than you can slice it.
Use it for sandwiches, toast with butter, or serve alongside soups—this recipe scales perfectly for any occasion. The beauty of this method is that it works whether you’re a beginner or a seasoned baker. Let’s get started on that first loaf!
Ingredients for bob's red mill amish bread
Five simple ingredients transform into that classic Amish loaf with golden crust and tender crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill White Whole Wheat Flour 🌾 | 5 cups | Plus 1 tbsp for dusting bowl |
| Warm Water 💧 | 1 ½ cups | 110-115°F preferred |
| Active Dry Yeast 🍞 | ¼ oz | 1 packet or 2 1/4 tsp |
| Granulated Sugar 🍚 | 1 tbsp | Feeds yeast for rise |
| Sea Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for topping |
| Coarse Sea Salt 🧂 | 1 tsp | For crust sprinkle |
| Cornmeal 🌽 | 1 tbsp | For dusting baking sheet |
The Bob's Red Mill flour is non-negotiable here—its protein balance gives that signature Amish texture. Grab the white whole wheat version at any grocery store, but if you're near their website, their bulk bins save money. The yeast needs to be fresh (check the date—it expires fast), and Fleischmann's is my go-to brand. For the water, warm it to body temperature—like bathwater, not boiling. Too hot kills the yeast, too cold slows it down. I always measure the flour by scooping and leveling—don't pack it down or you'll end up with a dense loaf.
No yeast? Instant yeast works too—just use the same amount. Short on sugar? Honey at half the amount gives a subtle sweetness. The butter topping is key for that golden crust, but olive oil works in a pinch if you're dairy-free. For the coarse salt, Maldon is perfect, but any flaky sea salt does the trick. If you're making this ahead, shape the dough the night before and let it rise in the fridge—just add 2-3 hours to the rise time when you're ready to bake.
This dough is forgiving, but don't rush the rise. Overnight in a warm spot (like the oven with the light on) gives the best flavor. The baked loaf keeps well for 3 days wrapped in a towel, but it's best fresh. For longer storage, freeze slices between parchment paper—just thaw at room temp before toasting. The crust gets crunchier as it cools, so slice it while still warm if you want that perfect shatter.
Why You'll Love This Recipe
- Five-Ingredient Magic: The pantry staples here—yeast, sugar, even water—work together like a well-rehearsed band. No fancy mixers or obscure flours; just Bob’s Red Mill white whole wheat doing the heavy lifting while you mix in literally three minutes.
- Crusty Yet Crumbly: That golden crust? Achievable. The tender, slightly chewy interior? Guaranteed. The white whole wheat adds just enough nuttiness to make it taste like a bakery loaf, not a sad sandwich staple—honestly, my husband steals slices before they even cool.
- Weeknight Workhorse: Breakfast toast, lunch sandwiches, or dinner rolls—this bread handles it all. I’ve even tossed it in a bag for my kid’s school lunches, and it stays fresh for days. (Yes, even when packed with peanut butter.)
- Budget-Friendly Staple: A single batch costs pennies but stretches for meals, snacks, and leftovers. Freeze half the loaf, and you’ve got a backup plan for lazy mornings or last-minute guests. My wallet and my taste buds thank me every time.
Step-by-step instructions for bob's Red Mill Amish bread
Here's how to make this classic no-knead bread with a golden crust and tender crumb.
Activate the Yeast with Warm Water and Sugar
In a large bowl, combine the 1.5 cups warm water (between 110-115°F) with the 1 tbsp granulated sugar. Sprinkle the 0.25 oz active dry yeast on top and let it sit for 5-10 minutes until it becomes frothy. This step ensures your yeast is alive and ready to work—if it doesn't foam, your bread won't rise properly.
I like to test the water temperature first with my finger—it should feel warm but not hot. If it's too hot, you'll kill the yeast before it even starts. The sugar helps feed the yeast, so don't skip this part even if your water is perfectly warm.
Mix the Dough with Flour and Salt
Add the 5 cups Bob's Red Mill white whole wheat flour and 1.5 tsp sea salt to the yeast mixture. Using a wooden spoon or your hands, stir until a shaggy dough forms. The dough will be sticky—this is normal with whole wheat flour. Once combined, cover the bowl with a damp kitchen towel and let it rest for 1 hour.
During this time, the flour will absorb more liquid and the gluten will begin to relax. I find it helpful to set a timer so I don't forget this crucial step. The dough won't double in size like traditional bread, but it will become slightly more cohesive and easier to handle.
Shape and Let the Dough Rest Again
Lightly dust a clean surface with 1 tbsp cornmeal and transfer the dough onto it. Gently shape the dough into a round loaf by pulling the edges toward the center. Place it seam-side up in a greased 9x5-inch loaf pan (or a similar size). Cover loosely with the damp towel and let it rise for another 1 hour.
The dough should puff up slightly but not dramatically. This second rise allows the gluten to relax further, which helps prevent cracking during baking. If your kitchen is cold, place the pan in a warm spot—like near the oven with the light on—to encourage a steady rise.
Prepare for Baking with Butter and Coarse Salt
Preheat your oven to 375°F. Cut the 0.25 cup unsalted butter into small cubes and arrange them on top of the risen dough. Sprinkle the 1 tsp coarse sea salt evenly over the butter. The butter will melt during baking, creating pockets of rich flavor, while the coarse salt adds a satisfying crunch to the crust.
This is where the magic happens—the butter and salt combo gives this bread its signature Amish flair. Don't skip this step, even if you're in a hurry. The butter adds moisture and flavor that you just can't get any other way.
Bake Until Golden Brown
Bake the bread for 45-50 minutes until the top is deep golden brown and the internal temperature reaches 190-200°F. The bread is done when it sounds hollow when tapped on the bottom. If the top browns too quickly, tent it with foil to prevent burning.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. This resting period allows the steam inside to redistribute, resulting in a softer crumb. Slice it while still warm for the best texture—you'll get that perfect balance of tender interior and crispy crust that makes this bread so special.
Pro Tips For Making Bob'S Red Mill Amish Bread
- WEIGH YOUR FLOUR: That kitchen scale isn’t just for show—whole wheat flour packs differently than all-purpose. I learned this the hard way when my first loaf turned out dense instead of light. For this recipe, use 450 grams of Bob’s Red Mill white whole wheat flour, not cups. The weight guarantees consistency every time.
- PROOF THE YEAST WARM: Skip the microwave for activating your yeast—it kills the delicate microbes. Instead, heat your water to 105°F (40°C) with a thermometer. If it’s too hot, the yeast will die instantly; too cool, and it’ll take forever to wake up. Test by dropping in a pinch of sugar—it should foam within 5 minutes.
- KNEAD JUST ENOUGH: Overworking the dough makes whole wheat tough. Stop when it pulls cleanly away from the bowl and springs back slowly (about 8–10 minutes by hand). I used to go until my arms ached—now I check the windowpane test and call it done. Less effort, better texture.
- STEAM THE FIRST 15: Whole wheat bread needs extra moisture to rise properly. Place a metal bowl of boiling water on the oven rack while preheating to 375°F (190°C). When baking, the steam keeps the crust from drying out too fast, giving you that classic Amish bread dome. No steam? Brush the loaf with water before baking.
Health benefits of this dish
Whole Grain Powerhouse
The Bob’s Red Mill white whole wheat flour used in this recipe delivers 50% more fiber than white flour, supporting digestive health and keeping you full longer. A single slice provides about 3 grams of fiber, which is 12% of your daily recommended intake.
This makes it an excellent choice for maintaining steady blood sugar levels throughout the day. 🌾
Protein-Rich Crust
This bread packs 7 grams of protein per serving, thanks to the whole wheat flour’s higher protein content compared to refined flours. The protein helps with muscle repair and keeps you energized longer than traditional white bread.
The crust’s crisp texture also provides a satisfying crunch that’s often missing in softer breads.
Natural Energy Boost
The combination of whole grains and yeast fermentation creates complex carbohydrates that release energy gradually. Unlike refined breads that cause blood sugar spikes, this version helps stabilize your energy levels—perfect for breakfast or a post-workout snack. The slow-digesting carbs make it ideal for anyone watching their glycemic impact.
Rich in B Vitamins
Whole wheat flour retains B vitamins like niacin and riboflavin, which are essential for converting food into energy and maintaining healthy skin. These nutrients also support your nervous system, helping you feel more alert and focused. The fermentation process during rising enhances their availability for your body to absorb.
Antioxidant Benefits
The whole wheat flour contains phytochemicals that act as antioxidants, helping protect your cells from oxidative stress. These compounds are often lost in refined flours, making this bread a more nutrient-dense option. Regular consumption may contribute to long-term health benefits, including reduced inflammation. 💪
Low in Fat, High in Flavor
While this bread contains only 1.5 grams of fat per serving (mostly from the butter topping), it delivers rich, satisfying flavor through the Maillard reaction during baking. The crust develops deep, caramelized notes that make it taste indulgent without the extra calories.
It’s a great option for those monitoring fat intake but still wanting flavorful bread.
Nutrition facts
Frequently asked questions
Why does this recipe use Bob's Red Mill white whole wheat flour instead of regular flour?
The Bob's Red Mill white whole wheat flour gives this bread its signature texture—higher protein content creates a better crumb and golden crust without heaviness. It also delivers 50% more fiber than white flour while keeping the bread tender. The flour's balance of nutrients makes all the difference in that classic Amish bread flavor and structure.
Can I make this bread without a stand mixer or dough hook?
This is a no-knead recipe—just mix with a wooden spoon or your hands until a shaggy dough forms. The dough will be sticky, but that's normal with whole wheat flour. The gentle shaping step requires minimal effort, and the long rise does all the work for you. No fancy equipment needed!
What if my dough doesn't rise much during the first hour?
Cold kitchens or old yeast can slow the rise. Try placing the covered bowl near your oven with the light on (creates warmth) or use a proofing box. If the yeast didn't foam when activated, replace it—fresh yeast is key. The dough should puff slightly after both rises, even if not dramatically.
How do I store leftovers to keep them fresh?
Wrap cooled bread in a clean kitchen towel and store at room temperature for 3 days. For longer storage, slice and freeze between parchment paper—thaw at room temp before toasting. The crust stays crispy when stored properly, and the crumb remains tender.
Can I make this bread dairy-free?
Yes! Replace the butter topping with 2 tablespoons olive oil or melted coconut oil. Sprinkle with extra coarse salt for flavor. The bread will still develop a golden crust, though slightly less rich. The butter adds signature flavor, but this works perfectly for dietary needs.