Honey-Oat Pullman Bread – Pain de Mie
This recipe is a delicious near crustless bread made in a pullman pan called Pain de Mie. “Pain” in French means “bread”, and “la mie” refers to the soft part of bread, called the crumb. The size is just larger than a slice of cheese for a grilled cheese sandwich. The bread was also excellent for French toast.
I love baking pans and the Pullman pan is my favourite. The Pullman pan was originally invented for baking bread in the pullman car of a train. The pan fits in a rack maximizing production for such a small oven. The slices are all uniform in size with virtually no crust and were sometimes called the “sandwich loaf” or “pan bread.” These The recipe challenge is the amount of dough and rise has to exactly fit. Too little and the top has a gap, too much and it squeezes out the ends. This recipe does not have a strong rise so it works well with a Pullman pan. When making it with a regular loaf pan use a smaller pan than you expect and do NOT score the dough. This dough has little oven spring.
Based on a King Arthur Flour recipe.
- Water in summer - 1 cup (225 g)
- Water in winter - 1 cup + 2 TBSP (250 g)
- Honey - 3 TBSP (66 g)
- Old-fashioned rolled oats (not quick oats) - 1 cup (85 g)
- Instant Yeast - 2¼ tsp (7 g)
- Flour All Purpose - 3 cups (390 g)
- Salt - 1.5 tsp (8 g)
- Melted Butter - 4 TBSP (57 g)
- Water in summer - 1½ cup (338 g)
- Water in winter - 1¾ cup (375 g)
- Honey - 4½ TBSP (100 g)
- Old-fashioned rolled oats (not quick oats) - 1½ cup (128 g)
- Instant Yeast - 2¼ tsp (7 g) (same as above)
- Flour All Purpose - 4½ cups (585 g)
- Salt - 2.25 tsp (12 g)
- Melted Butter - 6 TBSP (86 g)
- Add honey to the water. Warm (~95°F, 35°C). Stir (This makes it easy to pour).
- Place yeast in mixing bowl. Add water/honey.
- Melt butter.
- Combine all of the ingredients, and mix until cohesive.
- Cling wrap the bowl.
- Rest the dough 20 minutes, to give the oats a chance to absorb some of the liquid.
- Knead 8-10 minutes to a smooth, soft, elastic dough.
- Cling wrap.
- Ferment 1 to 1½ hours, until it's risen noticeably. It may not double in bulk. Ripe Test
- Punch down and shape into a log. Place the log in a lightly greased pan, pressing it gently to flatten.
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.
Remove the plastic, slide the pan's lid completely closed.
- Proof 60-90 minutes. Ripe Test
- Preheat the oven to 350°F (175°C).
Bake 30 minutes.
Remove the lid.
Bake for an additional 5-10 minutes, or until a thermometer inserted into the center registers at least 190°F (88°C).
- Loaf Pan:
Bake 40 minutes or until a thermometer inserted into the center registers at least 190°F (88°C).
- Cool on a wire rack.
* Add honey to the water. Warm (~95°F, 35°C). Stir (This makes it easy to pour).
* Add oats and yeast, stir and let sit for 10 minutes for the oats to soak up the water.
* Add the flour, salt and butter then knead.