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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.
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16 comments
Je souhaite recevoir les recettes en Français merci d avance
Les recettes en Français sont ici: https://cdn.shopify.com/s/files/1/0382/1836/7107/files/French-Proofer-SlowCooker-Recipes_Feb-2017.pdf?v=1586796434
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.
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!
A very tasty bread. I will making this recipe a lot more. It went together well. Cohesive smooth dough at the end of the mixing and kneading.. Loving my new proofer.
Saludos equipo de Brod&Taylor desde Quito Ecuador , me siento muy contenta con mi proofer. Está genial lo he probado y funciona en óptimas condiciones , mi inquietud es la siguiente en una de sus recetas para elaborar pan de sándwich mencionan harina de pan sin blanquear me cuál es esta es harina flor que se conoce o es otra?. Gracias.
What is unbleached bread flour? It is high protein flour (12-15% protein) which is helpful for creating the strong gluten networks needed for chewy breads. Some flours in the US are treated with benzyl peroxide or chlorine to remove the yellowish color from the wheat after milling for a brighter white color. The bleaching changes the structure of the proteins and starches, so you might not get the desired results when using a bleached bread flour. The flour that you will want is a white flour with a high protein content for making the Sandwich bread.
29 grams of water?
Good catch, Scott! 296 grams. I just updated the recipe. Thanks!
Love the recipe. I have made it every week this year with repeatable results. I think you mean to say to roll up the dough from the “long” side so it fits into the tin? Clive
Clive – So happy to hear you’ve been enjoying this recipe! For the direction of the roll, usually the rectangle would be shaped to have roughly the same width as the pan, then rolled to fit inside. Maybe that’s how you’ve already been doing it, but one way or another it seems like you’ve found success. Thank you for sharing!
your recipes are very interesting, but I would like to have recipes with sordough!
Alessandra – Thank you for your comment and suggestion! We do have some other sourdough recipes on our website, but we’ll be adding even more in the future!
I made this bread for the first time yesterday. Although I’m sure it is not recommended, I fell asleep during the first proof and woke up to dough over triple in size. I took it out, gently pressed 4 finger holes in and it collapsed to the double size mark on my container. I then continued as directed. It turned out perfectly!
Is the mixer used (shown in the above photo) and Ankarsrum? Thanks!
Laurie – Yes, that is an Ankarsrum in the photos. We’ve also used a KitchenAid to mix the dough.