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100% Whole Wheat Pain de Mie


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100% Whole Wheat Pain de Mie


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100% Whole Wheat Pain de Mie


  • Ready Time : 0 min




  • 1 cup lukewarm water
  • 6 Tbsp Butter
  • 2 tsp salt
  • 3 Tbsp sugar
  • 1/3 cup nonfat dry milk
  • 1/3 cup potato flour or heaping 3/4 cup potato flakes
  • 5 cups white whole wheat flour
  • 2 1/4 tsp instant yeast



1 Combine all of the ingredients, and mix and knead them—by hand, mixer, or bread machine—to form a smooth, supple dough.
2 Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.
1 Lightly grease a standard (13" x 4" x 4") lidded pain de mie (pullman) pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible.
2 Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it”s about 1/2" below the lip of the pan, about 45 minutes.
1 Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F. Bake the bread for 25 minutes.
2 Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it”s golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F.
3 Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm.


Source: Recipe courtesy of www.KingArthurflour.com and www.wholegrainscouncil.org

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