Honey-Oat Pullman Bread – Pain de Mie
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.” The challenge with this recipe is to use the right amount of dough, since the rise has to fit exactly. 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.
- 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. - Proof 60-90 minutes. Ripe Test
- Preheat the oven to 350°F (175°C).
- 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). - 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.
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- Honey Oat dough in a loaf pan
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- Honey Oat dough in a Pullman pan
18 Comments
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I’m confused on the instructions do you cover the pan with plastic and let it rise with an inch of the lip and then slide the lid on and let it rise for another hour to an hour and a half?
The total time for proofing is 60-90 min, ie the total time in the pullman pan rising is 60-90 min.
If you put the plastic on to watch it, that time is part of the 60-90 min.
Very good! My first attempt with my new Pullman Pan. Great recipe, thanks! Hard to find recipes like this one for the 4x4x13 size pan.
Kris
I am glad you enjoyed it. I have both size of pans so I worked the recipe for both. FYI most people have the 13″ pan.
Rich
The bread was wonderful I used my electric meat cutter I like even cut slices my cutting skills are not straight. And I had a little outage at one end of my pan.
Mary.
Glad to hear it worked OK. Never thought of using an electric carving knife. The moving serrated knives would work well.
Rich
Solid recipe! Made my first loaf in a pullman tin and it turned out perfect. I appreciate it!
William
Super. Your bread looks amazing. Thanks
I don’t have the lid to my pullman 13″ pan. Can I follow the same recipe, oven temperate, and the time as you mention? Please let me know, because this is the first time I’m making bread.
Yes. The top just will form a crust.
If you have something you can sit on top of the pan like a cookie sheet with some weight on top of that you can try going crust less on top.
Thank you posting the recipe for the larger loaf it was spot on. Great bread.
Thanks Cheryl.
I am glad you enjoyed it.
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?
Both the 9″ and 13″ pan ingredient lists are here. I edited the ingredients list to make it more obvious.
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.
Tommy
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.
Cutting the proof time may help also. Thanks for the taking the time to comment.
Rich
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!
Thanks. That is a great idea. The key to the rest is to let the oats absorb water.
I will try that.
Rich