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Honey-Oat Pain de Mie

Author: PJ Hamel

Honey-Oat Pain de Mie Recipe Honey-Oat Pain de Mie Recipe

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.

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At a glance

Prep
Bake
Total
Yield
1 standard loaf
Nutrition information

Ingredients

Choose your measure:

  • 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.

Instructions

  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" below the top of the pan/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.
  8. Yield: 1 standard loaf.

Nutrition Information

  • Serving Size 1 slice (51g)
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 140
  • Calories from Fat 30
  • Total Fat 3.5g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 220mg
  • Total Carbohydrate 24g
  • Dietary Fiber 1g
  • Sugars 3g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.