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.
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. Honey-Oat Pain de Mie takes an ordinary sandwich to a whole new level!
I bake most of the bread that we eat weekly, but I’d never baked bread that resembled the size and shape of store bought. 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 decided to try King Arthur’s Honey-Oat Pain de Mie loaf.
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, and it comes out every single time. This bread makes a great sandwich bread as you would expect, but it also makes great toast and french toast! You can order this pan in different lengths. Mine is a 13-inch pan as listed on my “Resources” page.
This month’s theme for my monthly bread baking group “Bread Bakers” is “Natural Sweeteners” that 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.
These ingredients are listed for a 13″ x 4″ pain de mie (Pullman) loaf pan. If you would like to use a standard 9″ x 5″ loaf pan, cut all of the ingredients in half EXCEPT the yeast, and check the bread after baking for 30 minutes. If you would like ingredients listed by volume, please visit King Arthur Flour for the recipe conversion.
Don’t have time to make it now? Pin it for later!
- 722 g unbleached all-purpose flour
- 2 1/4 tsp instant yeast
- 170 g old-fashioned oats not quick cook oats
- 3 tsp salt
- 114 g melted butter 8 Tbs
- 128 g honey
- 454 g lukewarm water use up to 510g in drier climates or in the winter
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 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 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.
Cool completely before cutting. Store in an airtight container at room temperature for several days.
This recipe can be made in a 9x5 loaf pan. Cut all ingredients, except yeast, in half.
I’ve made this bread so many times. It doesn’t look all that sexy but makes perfect sandwich slices and french toast. If we don’t use it up right away it makes amazing Homemade Bread Croutons! Here are a couple more bread recipes that we love!
This challenge was perfect because I love this bread and it’ll be perfect for sharing. I can’t wait to go through all of the submissions. I hope you will check out some of the other submissions too.
- Blackberries and Honey Bread by Kidsandchic
- Cheddar Honey Flowers by Ambrosia
- Date and Chai Muffins by Mayuri’s Jikoni
- Date Sweetened Banana Bread by Herbivore Cucina
- Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds
- Eggless Carrot Coconut Quick Bread by Gayathri’s Cook Spot
- Eggless Wholewheat Maple Banana Oat Muffins by Spill the Spices
- Einkorn Drop Biscuits with Peaches and Blueberries by The Wimpy Vegetarian
- English Granary-Style No Knead Bread by Karen’s Kitchen Stories
- Grape Bread by The Bread She Bakes
- Honey Almond Banana Muffins by Baking Yummies
- Honey Cider Quick Loaf by Food Lust People Love
- Honey Cornbread by Magnolia Days
- Honey Oat Pain de Mie by Hostess At Heart
- Honey Pineapple Pull-Apart Rolls by Cindy’s Recipes and Writings
- Jackfruit Honey Bread by The Schizo Chef
- Jackfruit Semolina Muffins with Jaggery by My Cooking Journey
- Mangalore Buns by Sneha’s Recipe
- Maple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough Story
- Maple Pecan Scones by Cook’s Hideout
- Maple Oatmeal Bread by A Baker’s House
- Pain au Levian avec Banane by What Smells So Good?
- Tangerine Honey White Bread by A Day in the Life on the Farm
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.