Instruction manual
Page 26
Country Wheat Sandwich Bread
This soft sandwich loaf is made with 22% whole wheat our and is
enriched with a touch of butter and milk for delicious avor.
Volume Grams Ounces
Baker’s
Percentage
Unbleached bread our 3 1/2 cups 446 g 15.75 oz 81.7%
Whole wheat our 3/4 cup 100 g 3.5 oz 18.3%
Sugar 2 Tblsp 25 g 0.88 oz 4.6%
Unsalted buer, so 2 Tblsp 28 g 1.0 oz 4.6%
Salt 1 1/2 tsp 8.4 g 0.29 oz 1.5%
Instant yeast 1 1/2 tsp 4.8 g 0.17 oz 0.9%
Water, 75-80F 1 1/4 cups 295 g 10.4 oz 54.0%
Whole milk 1/4 cup 61 g 2.1 oz 11.2%
Equipment: Brød & Taylor Proofer, 9” x 5”/23x13cm loaf pan.
Mix and Knead the Dough. Set the Proofer to 85F/29C and put the
water tray in the middle of the warming plate with ¼ cup/60 ml of water in
it. Place the rack on top of the tray.
In a large bowl, combine all of the ingredients and mix until a rough dough
forms. Turn the dough out onto a lightly oured 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 our
as possible during kneading so that the bread doesn’t become dry or tough.
Ferment the Dough. Form the dough into a ball and transfer to a lightly
oiled bowl. Allow the dough to ferment in the Proofer at 85F/29C for 1- 1
½ hours, or until the dough has doubled in volume.
Shape and Proof the Loaf. Shape the loaf by turning the dough out
onto a lightly oured 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 an
oiled loaf pan, seam side down. Place the shaped loaf into the Proofer (still
set at 85F/29C), and allow the dough to rise until top of the dough domes
over the rim of the pan by 1 inch/2.5cm. This will take about 45-60 minutes.
Preheat the Oven and Bake the Loaf. About 45 minutes before baking,
preheat the oven to 350F/177C. 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 200F/93C. Let the loaf cool
completely before slicing.
Recipe courtesy of Melissa Langenback, thebakersguide.com