Honey-Oat Pullman Bread – Pain de Mie


Honey Oat Timeline 4:35

Honey Oat Timeline 4:35


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.

Honey-Oat Pain de Mie
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Wonderful delicious bread. This recipe does not have a strong rise so it works well with a Pullman pan.
Recipe type: Pullman Bread
Serves: 1 or 1.5 pound loaf
4x4x9 Pullman Pan or 8½x4½x2½ Loaf Pan
  • 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)

4x4x13 Pullman Pan or 9x5x2½ Loaf Pan
  • 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)
  1. Add honey to the water. Warm (~95°F, 35°C). Stir (This makes it easy to pour).
  2. Place yeast in mixing bowl. Add water/honey.
  3. Melt butter.
  4. Combine all of the ingredients, and mix until cohesive.
  5. Cling wrap the bowl.
  6. Rest the dough 20 minutes, to give the oats a chance to absorb some of the liquid.
  1. Knead 8-10 minutes to a smooth, soft, elastic dough.
  2. Cling wrap.
  3. Ferment 1 to 1½ hours, until it's risen noticeably. It may not double in bulk. Ripe Test
  1. Punch down and shape into a log. Place the log in a lightly greased pan, pressing it gently to flatten.
  2. Pullman:
    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.
  3. Proof 60-90 minutes.
 Ripe Test
  1. Preheat the oven to 350°F (175°C).
  2. Pullman:
    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).
  3. Loaf Pan:
    Bake 40 minutes or until a thermometer inserted into the center registers at least 190°F (88°C).
  4. Cool on a wire rack.
Several people have suggested:

* 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.


  1. Merrill August 28, 2019

    I do not know what I did but there is way too much dough, even for the 13 inch pan. Anyone else have better proportions so the dough fits the pan with the lid

    Okay, My mistake ! Thought the recipe listed the 13 inch Pullman pan. NOT ! Anyone have recipe for 13 inch pan?

    • Rich August 28, 2019

      Both the 9″ and 13″ pan ingredient lists are here. I edited the ingredients list to make it more obvious.

  2. Tommy Lowe February 12, 2019

    Made this and it turned out great. I think I let it rise too long as it was pushing on the lid by the time I put it in the oven and some of the semi cooked dough ran out of the Pullman pan but the final product was good. I did soak the oats first.

    • Rich February 12, 2019

      Some coming out the top is not uncommon. When I first designed this recipe I had too much dough and it came out the top.

      Too much dough and this is what comes out the ends

      Cutting the proof time may help also. Thanks for the taking the time to comment.


  3. Christina January 16, 2019

    This is a great recipe! I’ve made it three times so far – a single loaf the first time and two loaves thereafter – and I think it’s getting more delicious each time. I’m so glad I found this recipe.

    The second time I made it, I put the oats directly into the proofing liquid and let them soak there instead of resting the full dough as suggested, and I think that’s improved my results as well; I’m going to continue to make it that way.

    Thank you for sharing this wonderful recipe!

    • Rich January 16, 2019

      Thanks. That is a great idea. The key to the rest is to let the oats absorb water.

      I will try that.


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