100% Whole Wheat Pain de Mie

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100% Whole Wheat Pain de Mie

star rating (32) rate this recipe »
Published prior to 2008

The best bread for thin-slicing is called pain de mie, a butter- and milk-rich loaf baked in a special lidded pan (often called a Pullman pan, just to make things confusing!) The lid ensures that the baking bread won't expand too much, keeping it very close-grained-and thus totally non-crumbly, and easy to slice.

1 cup (8 ounces) lukewarm milk
1 cup (8 ounces) lukewarm water
6 tablespoons (3 ounces) butter
2 teaspoons salt
3 tablespoons (1 1/4 ounces) sugar
1/3 cup (1 1/4 ounces) Baker's Special Dry Milk or nonfat dry milk
1/3 cup (2 ounces) potato flour or 1 cup (2 1/4 ounces) potato flakes (not buds; flakes)
5 cups (21 ounces) King Arthur 100% Organic White Whole Wheat Flour*
2 1/4 teaspoons instant yeast

*For the very best results, we recommend our organic white whole wheat flour. Barring that, choose our regular white whole wheat flour. Using a traditional whole wheat flour, one milled from red wheat, won't give you nearly the nice results that white whole wheat flour will.

Combine all of the ingredients, and mix and knead them—by hand, mixer, or bread machine—to form a smooth, supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.

Lightly grease a standard (13" x 4" x 4") lidded pain de mie (pullman) pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2" below the lip of the pan, about 45 minutes.

Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm. Yield: 1 loaf.


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  • star rating 04/01/2015
  • Stephanie from New York, NY
  • This is really delicious. I bake the regular white pain de mie and this. I also use the special Victorinox knife to make the portions the same for calorie purposes. It came out absolutely perfect.
  • star rating 11/06/2014
  • eaorazi from KAF Community
  • I followed the recipe to the letter. It looked beautiful coming out of the bread machine (which I only use to mix and knead the dough) and out of the oven as well. But it is very dry and crumbly. Even when I cut thick slices to toast it falls apart. Not sure what I did wrong. It wasn't humid the day, I made it almost two weeks ago. I keep my yeast, white whole wheat and potato flour in the freezer but allow them to come to room temperature before using them.
    I'm sorry this recipe did not turn out the way you expected. We'd love to help you troubleshoot this or any recipe at the Baker's Hotline: 855-371-2253. Barb@KAF
  • star rating 10/18/2014
  • Jean S. from Olympia, Wa.
  • Perfect every time
  • star rating 07/05/2014
  • Nena from Buffalo, NY
  • I love this recipe. I usually make the plain pain de mie, but I try to make whole wheat or whole grain breads, and this one is a winner. I only had the regular white whole flour, not the organic, and it tasted wonderful. Surprisingly, this bread stayed soft longer other homemade bread recipes.
  • star rating 11/29/2013
  • brab608 from KAF Community
  • Tool longer to get to the 190-degrees internal temp than I expected, but I stuck with it and bread didn't burn! turned out quite tasty. Glad I took the time to wait.
  • 01/02/2013
  • Shana m. from Montgomery, AL
  • How do I adapt the recipe for a 9x4 pullman pan?
    We've got you covered. Check out the recipe "A smaller 100% Whole Wheat Pain de Mie". Same great bread, smaller size. MJR @ KAF
  • star rating 10/17/2012
  • eroyer from KAF Community
  • I am giving it a four because I like the flavor, but I must have done something wrong. My bread did not rise that much. It was about an inch from the top after it baked. When it was done it was like a rock. Very heavy. I am trying it again right now. With a little more water. And bread improver. If it doesn't work this time I think I will try a different recipe.
    I'm sorry to hear of your difficulty. Give our baker's hotline a call, we would be happy to discuss this with you in further detail.
  • star rating 10/08/2012
  • Jane from Virginia
  • I followed the directions for this bread exactly as written. Everything was fine until I took the lid off the pan after 25 minutes of baking. The loaf collapsed in the middle and I had to throw the bread out. I did taste the ends, and the bread was OK but not great. It tended to crumble. The recipe is flawed in that the ingredient volume measurements do not match the weight measurements. The 5 cups of flour measured two ounces more than the 20 ounces listed and it took much more than the 1 cup of potato flakes to make the 2 1/4 ounces. Being an avid baker I prefer the weight measurements over the volume measurement and used those. A traditional Frech bread recipe with 1/3 of the white flour replaced with the white whole wheat flour makes a much better pain de mie.
  • star rating 06/04/2012
  • Cadelae from KAF Community
  • Turned out perfectly the first time I baked it. My two year old, who primarily sticks to a diet of cut-up grapes, can't get enough! Thank you!!
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