Honey-Oat Pain de Mie

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Yield: 1 standard loaf

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This sandwich loaf, with its hint of sweetness from both honey and oats, is wonderfully moist and tender. And, since it bakes in a pain de mie pan (pullman loaf pan), each slice is beautifully shaped, with an ultra-thin crust — ideal for kids. It slices easily for sandwiches and toast; try it in French toast for a tasty twist on that breakfast favorite.

Honey-Oat Pain de Mie

star rating (73) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 standard loaf
Published: 03/02/2011


  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 1/4 teaspoons instant yeast
  • 1 cup old-fashioned rolled oats (not quick oats)
  • 1 1/2 teaspoons salt
  • 4 tablespoons melted butter
  • 3 tablespoons honey
  • 1 cup to 1 cup + 2 tablespoons lukewarm water*
  • *Use the smaller amount in the summer, or in a humid climate; the larger in winter, or in a drier climate.

Tips from our bakers

  • Can you make this without a pain de mie pan? Yes. Simply bake it in a 9" x 5" loaf pan instead of a pain de mie pan.
  • How about making this recipe in a standard (13" x 4") pain de mie pan? Increase all the ingredients except the yeast by 50%; leave the yeast as is. Bake the bread for about 35 minutes with the lid on, and 8 to 10 minutes with the lid removed.


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1) Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

2) Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it's risen noticeably. It won't necessarily double in bulk.

3) Gently deflate the dough, and shape it into a 9" log. Place the log in a lightly greased 9" pain de mie (pullman) pan, pressing it gently to flatten.

4) Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" from the top of the lid, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

5) Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 30 minutes.

6) Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F.

7) Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature.

Yield: 1 standard loaf.


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  • star rating 04/13/2015
  • Paulinewan from KAF Community
  • Yum! I baked using my new convection oven and couldn't quite figure out what temperature to use. The bread came out slighly underbaked. Despite that the bread tasted great. Thanks KAF and to all the reviewers as well.
  • star rating 04/11/2015
  • swilliamson1951 from KAF Community
  • Five stars because of the flavor and quality of this bread. However, my first attempt at using my new Pullman pan was less than stellar but I think I know how to correct it next time: I decided to use wheat flour (WW and 9-grain) and although I added the whole wheat bread improver, I don't think I added enough water to hydrate all the whole grains. I did the 50% increase for my 13 inch pan but the bread just did not rise as much as it should have to fill the pan and get that nice squared-off look. Next time I will increase the water even more and even--gasp!--make the recipe as written. Love KAF products and recipes!
  • star rating 04/03/2015
  • catharine from NJ
  • A light oat bread. So tasty. I used agave instead of honey.
  • star rating 03/16/2015
  • Bridget_M from KAF Community
  • I live in North Georgia and I have made this a few times- easy to make and tastes great!
  • star rating 03/14/2015
  • pauwalla from KAF Community
  • My first bread recipe from this site and its a winner. I prefer to slightly under bake the bread leaving the center slightly more dense and most. The bread is hearty with a slight sweetness. Its a winner.
  • star rating 03/08/2015
  • Norma from Woodstock, Ontario, Canada
  • Finally I made a loaf of bread that my husband says is really good. Thank you, thank you, thank you.
  • star rating 03/08/2015
  • Geege from Hunter's Valley, PA
  • Great recipe. The results were beyond my expectations. The step by step directions on the blog are a great confidence booster, no matter what your level of expertise. Thanks for another winner!
  • star rating 03/01/2015
  • cheesypoofy from KAF Community
  • I made this, upping the ingredients by 1.5 as recommended, and baking in my decades-old KA Pan de Mie loaf pan. It came out: PERFECT. One loaf of beautiful sandwich bread with extra fiber from the oatmeal. Slight variations: let the oatmeal hydrate by beating it with the warm water and the warm honey (microwaved to liquify.) I did bake 8 minutes longer--as I like a darker crust. And I used a Kitchen Aid to beat and knead the dough, finishing by hand in the rising bowl.
    Microwaving honey is a great tip for making honey more pourable and easier to measure during baking! Just be sure that your container is microwave safe. Try storing your honey in a glass mason jar to make this step even easier for yourself. Happy honey baking! --Kye@KAF
  • star rating 02/24/2015
  • sri from chennai, india
  • star rating 02/17/2015
  • member-cmarias from KAF Community
  • Could not have been "more" perfect!! Easy to mix! Ridiculously easy to form...that's if you remember that if you're using the standard-sized pan and increasing the recipe 50% that you have to make a 13-inch log, not a 9-inch one..Duh! It took me a few minutes to figure that out..and it tastes great too!
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