Skip to Content

Honey Oat Pain de Mie (Sandwich Bread Recipe)

Honey-Oat Pain de Mie recipe has a warm homemade flavor with a touch of sweetness. It will take your everyday sandwich to a whole new level. This delicious homemade pullman sandwich bread has four corners and a tender crumb that cries out for PBJ or BLT. If you’ve always bought your bread, watch out!

This post has been updated to correct the recipe ingredients and to add process shots to make it easier for our readers.

Top down view of a loaf of square bread with slices laying in front of the loaf. Hostess At Heart

Honey-Oat Pain de Mie takes an ordinary white loaf of bread to a whole new level!

Why You’ll Love This Recipe

It’s Simple. The only thing fancy about this bread is the name. It’s a simple loaf to make and a simply delicious bread to eat.

It Works Well for Sandwiches. Quite some time ago, Josette from The Brook Cook baked a Pullman Loaf of bread. It was called a Pullman because it’s baked in a Pullman pan. I’d never heard of this pan, but it made a perfect loaf of bread for sandwiches.

 I bake a lot of the bread we eat weekly, but I’d never baked soft white bread that resembled the size and shape found in the grocery store. That isn’t that big of a deal, but the sandwich-sized slices work well when packing them for lunches or putting them into a toaster. I ordered this pan and tried it with my recipe for King Arthur’s Honey-Oat Pain de Mie loaf.

It’s Consistent. I like this bread because it comes out perfectly every time. No guessing. As you can see, this loaf of bread looks pretty ordinary. What isn’t ordinary is that it’s one of John’s favorite loaves of bread. I’ve made this bread a lot; it always works.

It Uses Natural Sweeteners. I like this bread because it uses “Natural Sweeteners,” which are a healthy and tasty alternative to refined sugar, high fructose corn syrup, and artificial sweeteners.” Natural sweeteners include honey, maple syrup, molasses, dates, banana puree, coconut sugar, balsamic glaze, brown sugar syrup, real fruit jam made without any sugar, stevia, and palm jaggery.

Loaf of baked pain de mie bread cooling on a wire rack.

What is Pain de Mie?

This gorgeous, soft homemade sandwich bread is baked in a pullman loaf pan with a lid to give it a nice square shape for perfect sandwich loaf. It is sturdy and delicious and our honey oat pain de mie has a great texture too. Translated, the French phrase Pain de Mie in English means “bread, the soft part” or a bread with finer crumb than the traditional French Baguette or hard breads. It’s referred to as a French sandwich bread as well.

Ingredients for Pain de Mie

Ingredients used to bake Honey Oat Pain de Mie including flour, honey, yeast, water, salt, and butter.
  • All-Purpose Flour. Unbleached flour is preferred.
  • Instant Yeast. Yeast comes in several forms. Instant Yeast, Active Dry Yeast, and Bread Machine Yeast. For this recipe you need the instant variety.
  • Old-Fashioned Oats. Not quick cook oats.
  • Salt.
  • Melted Butter.
  • Honey.
  • Warm Water.

Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

How to Make Pain de Mie

Step One. Mix ingredients for your pullman bread recipe.

Ingredients to make pullman bread in a mixing bowl.

Add all ingredients to a large mixing bowl and mix until blended into a rough dough.

Step Two. Rest your mixture.

Cover and let rest 20 minutes so the oats can absorb some of the liquid.

Step Three. Knead the Pain de Mie dough.

Smooth ball of kneaded bread dough - Hostess At Heart

After 20 minutes, knead the dough until it is smooth and elastic. We removed the dough from the bowl and kneaded it on a lightly greased work surface. You can leave it in the bowl if you wish.

Step Four. Let the Pain de Mie dough rise.

Let the dough rest in a lightly greased bowl, covered, for the first rise.

Step Five. Move the dough to the pan.

Punching down a bowl of risen dough. Hostess At Heart

Deflate the risen dough and form it to fit the greased pullman bread pan. Cover it in plastic wrap so that it doesn’t dry out and let it sit in a warm place for the final proof until the dough rises within 1 inch from the top of the pan, 60 to 90 minutes depending on the warmth of your kitchen.

Step Six. Bake your pullman bread!

Remove the plastic wrap and close the lid. Bake your bread, removing the lid at 35 minutes. Remove the lid and finish baking. The pain de mie bread is done when it is golden brown and the internal temperature registers 190°F on an Instant Read Thermometer.

Top down view of a loaf of baked bread in a pullman loaf pan - Hostess At Heart

Step Seven. Cool the Bread Completely.

Remove the bread from the pullman tin onto a wire cooling rack. Butter the top of the bread when it comes out of the oven and then let it cool completely before slicing so that it doesn’t tear.

Top down view of slices of pain de mie bread - Hostess At Heart

Frequently Asked Questions

How do I store fresh Pain de Mie?

Store this bread at room temperature in an airtight container for several days. You can also keep it in a plastic bread bag.

How long will homemade Pain de Mie keep?

This recipe will keep 4 to 5 days days at room temperature or you can place it in the refrigerator for longer storage.

Can I freeze a loaf of Pain de Mie?

Yes, you can freeze an entire loaf or individual slices. Thaw at room temperature. Place the bread in a plastic bread bag and then wrap it in foil.

How would you serve a homemade pain de mie?

This beautiful pullman bread makes perfect toast for jelly and butter or simple slices for sandwiches of any kind. You can slice it thick to make paninis in your panini press or slice it moderate to thin to make a cold sandwich for lunch.

Substitutions and Variations

You can use a regular loaf pan or split the loaf into two pans if you wish. Our recipe card has more specific instructions for this option.

Front close-up view of soft baked bread crumb. Hostess At Heart

Hostess Tips and Tricks for our Pain de Mie Recipe

Avoid over mixing your bread as this will cause it to dry out or become tough. Knead gently until smooth and elastic.

You do not have to use the pan with a lid unless you want pullman loaves; with a flat top and straight sides

Watch the progression of the rising dough after shaping and putting it into the pan. You don’t want the dough to go beyond the top of the loaf pan or you wont be able to put the lid on it. If this happens, bake the bread without the lid. You will not get the same style of bread but it will still be delicious.

​You can prepare the pan with non-stick spray but we prefer to grease it with butter. It adds a delicious rich flavor to the crust.

A slice of pain de mie bread topped with butter and honey.

We LOVE baking bread! You can find all of our bread recipes here!

I’ve made this bread so many times. It makes perfect sandwich bread slices and French toast muffins. When we don’t use it up right away, we make amazing Homemade Bread Croutons!

If you like this bread baking like we do, I think you’ll enjoy these recipes too!

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Top down view of a loaf of square bread with slices laying in front of the loaf. Hostess At Heart

Honey Oat Pain de Mie Sandwich Bread Recipe

Author: Hostess At Heart
Honey-Oat Pain de Mie has a warm homemade flavor with a touch of sweetness. It will take your everyday sandwich to a whole new level.
5 from 3 votes
Prep Time 2 hours 50 minutes
Cook Time 40 minutes
Total Time 3 hours 30 minutes
Course Bread
Cuisine American
Keyword: Homemade bread, Honey-Oat, Pain de Mie, Sandwich Bread
Servings: 18 slices


  • cups all-purpose flour plus more for dusting
  • 2 1/4 tsp instant yeast
  • cups old-fashioned oats not quick cook oats
  • 2 tsp salt
  • 6 tbsp melted butter
  • ¼ cup honey
  • cup lukewarm water (110 °F)


  • Add all ingredients to a large bowl and mix until blended. Cover and let rest 20 minutes so the oats can absorb some of the liquid.
    After 20 minutes, knead for 10 minutes by hand until the dough is smooth and elastic. (You can use a bread machine but I don't have one)
  • Place the dough in a lightly greased bowl until it has notably risen (1 to 1-1/2 hours). It may not double in size.
  • Gently deflate the dough and form into a log shape. Place the dough into a greased pain de mie (Pullman) pan. Cover with greased plastic wrap and let it rise again until it is 1" from the top, 60 to 90 minutes.
  • Preheat the oven to 350 °F °F toward the end of the rise time. Remove the plastic wrap and slide the pan's lid closed. Bake for 35 minutes.
  • Remove the lid and bake for an additional 5 to 10 minutes. Bread is done when golden brown and registers 190 °F when inserted with an instant-read thermometer.
  • Remove the bread from the pan onto a rack and run a stick of cold butter over the top for a soft buttery crust. (optional)
  • Cool completely before cutting. Store in an airtight container at room temperature for several days.


This recipe can be made in a 9×5 loaf pan. Cut all ingredients, except yeast, in half. Or, use 2 smaller loaf pans.


Serving: 18gCalories: 192kcalCarbohydrates: 33gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 292mgPotassium: 76mgFiber: 2gSugar: 4gVitamin A: 117IUVitamin C: 0.03mgCalcium: 11mgIron: 2mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!
Top down view of homemade pain de mie bread loaf with slices laying in front of the loaf - Hostess At Heart

This Honey Oat Pain de Mie recipe was originally shared on 7/12/2016 so it was time for an update. New images and tips have been added to improve reader’s experience. No changes were made to the recipe.

Top-down view of a loaf of Honey Oat bread sitting in a Pain de Mie bread pan.
Recipe Rating


Sunday 14th of April 2024

HI,can I used stand mixer in making this bread?


Friday 29th of December 2023

All I have right now is whole wheat flour. Do you think I could substitute that?

Julie Menghini

Saturday 30th of December 2023

You can Carrie. Your crumb may be a little more dense but it will still be delicious.


Wednesday 27th of September 2023

Absolutely delicious. Thanks for the recipe.

Julie Menghini

Wednesday 4th of October 2023

Thank you, Janelle!


Tuesday 26th of September 2023

This was so good! AND a hit with the kids, which is always a big plus!

Julie Menghini

Wednesday 4th of October 2023

Thank you, Lynn! It makes the best sandwiches.


Tuesday 26th of September 2023

We loved this recipe! I have a Pullman pan for a special cake I bake and so it was perfect! Loved how perfectly square it is!

Julie Menghini

Wednesday 4th of October 2023

Thank you, Kathi! The kiddos always think it's store-bought.

As Seen On