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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!
Yield: One 9 x 5" loaf
Timing: Start this bread about 4 hours before serving.
Ingredients
| Ingredient | Volume | Grams | Bakers % |
|---|---|---|---|
| Unbleached bread flour* | 3½ C | 437 | 82 % |
| Whole wheat flour | ¾ C | 94 | 18 % |
| Instant yeast | 1½ tsp | 4 | 1 % |
| Sugar | 2 T | 24 | 5 % |
| Unsalted butter, softened | 2 T | 28 | 7 % |
| Salt, fine | 1½ tsp | 9 | 1.5 % |
| Water | 1¼ C | 296 | 71 % |
| Whole milk | ¼ C | 61 | 14.5% |
* 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.
Equipment
- 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
Instructions
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.
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.
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.
