Sliced country wheat sandwich loaf and sandwich

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 9 x 5" loaf
Timing: Start this bread about 4 hours before serving.

Timing chart for country wheat sandwich bread


IngredientVolumeGramsBakers %
Unbleached bread flour* 3½ C 43782 %
Whole wheat flour  ¾ C 9418 %
Instant yeast  1½ tsp 41 %
Sugar2 T 245 %
Unsalted butter, softened 2 T 287 %
Salt, fine1½ tsp 91.5 %
Water 1¼ C 29671 %
Whole milk¼ C 6114.5%

* We also always recommend weighing flour for bread recipes. If you must measure by volume, dip the cup into a container of flour, then gently level off with a straight edge such as the back of a butter knife without packing the flour.


  • Brod & Taylor Baking Scale
  • Brod & Taylor Folding Proofer
  • Mixing bowl
  • Standing mixer (optional)
  • Loaf pan 9 x 5" (23 cm x 13 cm) 
  • Digital probe thermometer


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 to 10 minutes by hand or 5 to 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.

Mix and knead the dough

Rise the dough: Form the dough into a ball and transfer it to a lightly oiled bowl. Place the bowl in the Proofer at 84°F (29°C) for 1 to 1½ hours, or until the dough has doubled in volume.

Shape and proof the loaf: Prepare the loaf pan by greasing it and it set aside. Shape the loaf by turning the dough out onto a lightly floured counter and gently pressing it into a 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 inch (2 cm). This will take about 45 to 60 minutes.

Kneading Dough on Counter
Bread unproofed in proofer
Bread fully proofed in proofer

Preheat the oven and bake the loaf: About 45 minutes before baking, preheat the oven to 350°F (177°C). Bake the loaf for about 35 to 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.

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