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.

Ingredients

VolumeGramsOuncesBakers %
Unbleached bread Flour* 3½ C 43715.7582 %
Whole wheat flour  ¾ C 943.518 %
Instant yeast  1½ tsp 40.11 %
Sugar2 T 240.95 %
Unsalted butter, softened 2 T 2817 %
Salt, fine1½ tsp 90.21.5 %
Water 1¼ C 2961071 %
Whole milk¼ C 61214.5

*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.

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