A Smaller 100% Whole Wheat Pain de Mie

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 9" loaf

Recipe photo

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). 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.

This 100% whole wheat bread, baked in a smaller-than-normal 9" pain de mie pan, is gently sweetened with honey. It yields a soft sandwich-type loaf that's probably the most kid-friendly whole wheat bread we've ever found.

A Smaller 100% Whole Wheat Pain de Mie

star rating (13) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: one 9" loaf
Published: 10/14/2010

Ingredients

  • 3/4 cup lukewarm milk
  • 2/3 cup lukewarm water
  • 4 tablespoons butter
  • 1 1/2 teaspoons salt
  • 2 tablespoons honey
  • 1/4 cup Baker's Special Dry Milk or nonfat dry milk
  • 1/4 cup potato flour or 3/4 cup potato flakes
  • 3 1/2 cups King Arthur 100% Organic White Whole Wheat Flour*
  • 2 1/4 teaspoons instant yeast
  • *For the very best results, we recommend our white whole wheat flour, either regular or organic. Using a traditional whole wheat flour, one milled from red wheat, will give you a stronger-flavored, less kid-friendly loaf.

Directions

1) Combine all of the ingredients, and mix and knead them — by hand, mixer, or bread machine — to form a smooth, supple dough.

2) 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.

3) Lightly grease a small (9" x 4" x 4") lidded pain de mie (pullman) pan.

4) 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.

5) Cover the pan with lightly greased plastic wrap, and allow the dough to rise until its domed center is about 3/4" below the lip of the pan, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

6) Remove the plastic, and carefully slip the cover onto the pan.

7) Bake the bread for 30 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register at least 190°F.

8) 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.

Reviews

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  • star rating 04/23/2015
  • bauglir from KAF Community
  • Very satisfied with the outcome of this recipe. I made this for a standard sized Pullman pan (13") so I did 1.5x everything in the recipe except for the yeast. I wasn't sure how it would all turn out, since I changed quite a few things. I semi-veganized it (still used the honey, but no milk or butter). I subbed oil for the butter (a bit less, since oil is 100% fat and butter only about 80%) and a thick and creamy soymilk for the milk and most of the milk powder. I didn't have any potato flour, so I used some mashed potatoes. I then used some of the water I'd used to boil the potatoes to help tenderize the crumb a bit more. I had also never had much luck with 100% whole wheat doughs that didn't involve pre-ferments or overnight rises in the fridge--they'd always turned out a bit "grassy"--but then again I'd never tried white whole wheat. But in the end it turned out exceedingly well. A beautiful color, and smell, and it was definitely "of crumb." Since it was a larger loaf I baked it for 50 minutes total, taking off the lid after 40 min.
  • star rating 03/24/2014
  • Laura from Upstate SC
  • We love this bread! Unfortunately it tends to bring out the perfectionist in me because I get very disappointed every time it doesn't fill the pan and create that beautiful, perfect square. Today I made the best one yet! I actually didn't have any potato flour on hand so I substituted tapioca flour. Other than that everything else was per directions, in the order given beginning with the butter which I melted in the microwave first. I lightly floured the counter, scraped out the dough and gave it a few folds so it was smooth and ready to go into another bowl. This I covered as usual with a plastic bag and set into the proofing box at 78 F. It usually only takes an hour to double in the box. Then it is transferred to the pullman pan and covered again with the plastic bag and set in the box at 80 F. I wait until the dough is cresting just over the top of the pan before removing it, putting the lid on and placing in the oven.
  • star rating 02/15/2014
  • Beth from King George, VA
  • I used to think that there wasn't really a difference in flours. Wow! I was so wrong. And, EVERY King Arthur Flour recipe I've tried so far has been amazing! I have a question, though, about this recipe . . . Can it be altered to fit the 13inch pullman pan? We go through a 9" loaf so fast that its gone in a single day. Thank you so very much for such fabulous products, recipes and support!!
    You may certainly make a larger loaf to fit the 13" pan. Making a recipe 1 1/2 times the size of the original should be just about right.~Jaydl@KAF
  • star rating 09/15/2012
  • Kemma from KAF Community
  • This was nice for wheat, and maybe I am spoiled with the White Pain de Mie, but I didn't like it quite as well as the white. I played some with changing the butter and honey amounts which I tweaked to my liking on the white bread, and also tried mixing white with white/wheat flour. It could be the potato flour, I think it changes something in the bread maybe? I was afraid to try it leaving it out, wasn't sure what that would do. Ah its still a great loaf, great crumb, right texture, just not the taste I care for.
  • star rating 08/12/2012
  • hank264 from KAF Community
  • Nice sandwich bread. I make about 3 loaves of bread a week, along with 20-30 English Muffins. I like variety. My family requests this bread more than any other. I weigh all the wet ingredients and nuke to 105 degrees then put them into the ZO bread machine. Then I put my dry ingredients in the ZO saving the instant yeast for last, on the top of the flour in a little dugout in the center. I program the ZO for 20 minute preheat, 15 minutes mix/knead, and 1 hour rise. After the dough has risen I continue with the recipe as stated and shape to a log and put it in my lidded pan for final proofing. When I remove the cover to brown the top I insert a remote thermometer and continue cooking to 195 degrees then remove and brush with butter. GREAT recipe.
    Thanks for sharing your suggestions for using the bread machine for this loaf of bread - we love the exchange of ideas our customer/bakers are willing to post. Happy Baking! Irene @ KAF
  • star rating 07/25/2012
  • Hubbaby from KAF Community
  • Can't wait to try out this recipe! But if I do not have milk powder, will it affect the turn out of the bread? Pls advise...Thanks!!
    Omit the milk powder. Then replace all the water in the recipe with an equal amount of milk, warmed to 100 degrees F. Frank @ KAF.
  • star rating 06/04/2012
  • molrendiel from KAF Community
  • Delicious recipe. Dense, moist, heavy loaf. I coated the top with butter when I took it out of the oven and did not experience a crunchy or crispy top. The loaf did not completely fill my pain de mie, so it has just ever-so-slightly rounded corners, but it still is a beautiful and tasty loaf. Will definitely make this again.
  • 05/29/2012
  • valeriestw from KAF Community
  • Question - potato flour? or potato starch? I have some potato starch. Have never even seen potato flour in any other recipes. This sounds like the perfect recipe for my boyfriend, who only likes soft commercial bread. Let me know. Thanks!
    Potato flour is made from the whole potato and potato starch is made from only the starch. The starch tend to yield a "heavier" product. Potato flour is often used in old world and rustic breads. betsy@kaf
  • star rating 03/14/2012
  • kempette from KAF Community
  • This is our new go-to daily sandwich bread. Really tasty & light... a wonderful everyday bread! The kids absolutely love it.
  • star rating 03/10/2012
  • chicklady from KAF Community
  • Very good! So when I turned my multi grain into monkey bread, I decided to make this for our weekly loaf. I use the pullman pan for the height, but I didn't use the lid. Nice rise, soft, nice crumb. Sure to make some tasty sandwiches. Very different from the "grainy" whole wheat loaves Mom used to make.
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