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Sprouted Wheat Pain de Mie

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Richard Miscovich

Sprouted Wheat Pain de Mie Recipe

This tasty variation on classic pain de mie includes sprouted wheat flour and ground sprouted grains. The result is a loaf that’s still soft and perfect for sandwiches, but also provides the nutrition and flavor of bread made with whole and sprouted grains.

This recipe comes to us from Richard Miscovich, a professional baker, teacher, and author. For best results, Miscovich highly recommends weighing ingredients in grams rather than volume; to do so, simply toggle to the gram display below.

At a glance

Prep
Bake
Total
Yield
1 large (13") pain de mie loaf

Ingredients

Choose your measure:

Instructions

  1. First, grind the sprouts using a food mill, food grinder, or the food grinder attachment of a stand mixer. You want the sprouts fully ground, with no hard bits remaining.
  2. Combine all the ingredients, except the ground sprouts, butter, and bran, in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 4 minutes, until everything is well combined.
  3. Increase the mixer speed to medium, and add half the softened butter. Mix for 1 minute. Add the remaining softened butter; mix at medium speed for 5 minutes.
  4. Add the ground sprouts, mixing until thoroughly incorporated.
  5. Place the dough in a lightly greased container, cover it, and let it rise for 1 to 1 1/2 hours, until it’s noticeably puffy.
  6. Gently deflate the dough, and shape it into a 13” log. Dampen the log, and roll it in wheat bran, if desired.
  7. Place the log in a lightly greased standard (13” x 4”) lidded pain de mie pan (grease the inside of the pan's lid, as well). Cover the pan, and let the dough rise until it’s about 1/2” from the rim of the pan, about 1 1/2 hours. Don't have a pain de mie pan? See "tips," below.
  8. Towards the end of the rise, preheat the oven to 350°F.
  9. Place the lid on the pan. Bake the bread for 30 minutes. Remove the lid, and bake for an additional 10 to 15 minutes, until the bread is golden brown and it interior temperature is at least 190°F at the center.
  10. Remove the bread from the oven, and turn it out of the pan onto a baking sheet. Return it to the oven and bake for 3 to 5 minutes, just until its sidewalls are firm.
  11. Remove the bread from the oven, and place it on a rack to cool completely before slicing.
  12. Store leftover bread, well wrapped, at room temperature for several days; freeze for longer storage.