Country Wheat Sandwich Bread
This light-textured, fluffy and tender wheat bread is full of character and flavor. Made with 18% whole wheat flour and enriched with a touch of butter and milk, this easy and delicious bread is perfect for breakfast toast, lunchtime sandwiches and a wonderful addition to dinner. Top this bread with our Cultured Butter for a tasty anytime snack. Our Country Wheat Sandwich Bread is a favorite and a true kitchen staple!
Yield: One loaf
Timing: Start this bread about 4 hours before serving.
|Unbleached bread Flour*||3½ C||437||15.75||82 %|
|Whole wheat flour||¾ C||94||3.5||18 %|
|Instant yeast||1½ tsp||4||0.1||1 %|
|Sugar||2 T||24||0.9||5 %|
|Unsalted butter, softened||2 T||28||1||7 %|
|Salt, fine||1½ tsp||9||0.2||1.5 %|
|Water||1¼ C||296||10||71 %|
|Whole milk||¼ C||61||2||14.5|
*Measure by dipping the cup into a container of flour, then removing the excess with the flat side of a knife.
Equipment: Brød & Taylor Folding Proofer, bread pan 9 x 5” / 23 cm x 13 cm.
Get Ready: Set the Proofer to 84 °F / 29 °C and put the water tray in the middle of the warming plate. Pour ¼ C / 60ml water into the tray and place the rack on top of the tray.
Mix and knead the dough: In a large bowl combine all of the ingredients and mix until a rough dough forms. Turn the dough out onto a lightly floured surface and knead for 7-10 minutes by hand or 5-6 minutes using a stand mixer with a dough hook attachment, until the dough becomes smooth and elastic. Add as little flour as possible during kneading so that the bread doesn’t become dry or tough.
Rise the dough: Form the dough into a ball and transfer to a lightly oiled bowl. Place the bowl in the Proofer at 84 °F / 29 °C for 1- 1½ hours, or until the dough has doubled in volume.
Shape and proof the loaf: Prepare an oiled loaf and set aside. Shape the loaf by turning the dough out onto a lightly floured counter and gently pressing it into rectangle. Roll the dough up into a tight log, starting from the short side. Place the loaf into the prepared pan with the seam side down. Place the pan into the Proofer (still set at 84 °F / 29 °C) and allow the dough to rise until the top of the dough domes over the rim of the pan by 1”/ 2 cm. This will take about 45-60 minutes.
Preheat the oven and bake the loaf: About 45 minutes before baking, pre-heat the oven to 350 °F / 177 °C. Bake the loaf about 35-45 minutes until it is a deep golden brown. It should sound hollow when tapped on the bottom or register an internal temperature of 200 °F / 93 °C. Let the loaf cool completely before slicing.
Enjoy with any menu: This delicious soft bread is wonderful with any meal. Whether French Toast for breakfast, Grilled Cheese for lunch, or with Beef Bourguignon for dinner, you will want to keep a fresh loaf ready for hungry guests.