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.
I like this bread because it uses “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!