One of my first jobs as a professional baker was as head baker for a health food holistic café and restaurant in Montreal called Terre Etoile. Color me green – but while all else was healthy and wholesome, the desserts, my unique dessert creations were sheer decadence. Chocolate Sour Cream Layer Cake, mammoth carrot cakes and sinful chocolate chunk cookies and my famous Lawsuit Muffins. Surprisingly, despite the disparity in the menu, no one complained. My desserts were only outdone by the sandwiches that Terre Etoile made their reputation on. Massive towering affairs of sprouts and fillings were packed on a throne of fluffy, moist, whole-wheaty bread. I say ‘whole-wheaty’ because it was more a matter of baker’s caramel that accounted for the dark color of the crumb than any presence or overload of whole-wheat. There was however, enough whole wheat in it to make a great and flavorful bread on its own; the sandwiches were out of this world. I know, because in addition to creating the full bakery menu, I eventually created all the fillings to go with the sandwiches. This is the sort of bread that craves sprouts, grainy mustard, hothouse tomatoes, Swiss or slices of Havarti cheese and then some vegetarian filling or smoked turkey shavings. I love this bread for its fragrance, moistness, and gorgeous color of the crumb. It’s healthy enough for health cravers and simply great bread for the toast-and-sandwich crowd. Cut it in lofty slices, pile it high and serve forth. I use organic stone-ground whole-wheat in this bread along with a bit of unbleached white bread flour. This recipe is in The Best of BetterBaking.com and is one of my all-time best breads.
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Hi there, fellow home and pro baker and fan of