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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!
Printable Multi-language Recipes
Yield: One loaf
Timing: Start this bread about 4 hours before serving.
Ingredients
| Volume | Grams | Ounces | Bakers % | |
|---|---|---|---|---|
| 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.
