Country Wheat Sandwich Bread Recipe

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 Recipe          recette imprimable

Yield: One loaf

Timing: Start this bread about 4 hours before serving.
Country-Wheat-Sandwich_TIMELINEIngredients:

  Volume Grams Ounces Baker’s %
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.

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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.

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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.

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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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4 Comments

  1. Blandine Souvay December 16, 2017 at 7:37 pm - Reply

    Je souhaite recevoir les recettes en Français merci d avance

  2. Jason Rikkers September 22, 2018 at 7:34 pm - Reply

    Hi. Really nice bread. I make a couple of loafs a week.
    We find it a little sweet and concerned about the amount of sugar involved and would love to know how we can reduce this or use an alternative? Would be great to get some ideas form you.
    And we are really happy with our proofer.

    • Diane September 24, 2018 at 2:14 pm - Reply

      Jason, Good question. Sugar attracts and holds moisture so if you reduce the amount of sugar it may result in a slightly loftier and dryer loaf. The primary difference you may notice is in flavor. We suggest reducing the sugar to 1.5 Tablespoon and see what you think about the flavor and texture. You may find further reducing the sugar to 1 T is satisfactory with a slight reduction in salt as well. It will require trials to reach your desired results. All the best to you in baking!

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