Whole wheat pain de mie sandwich bread combines the hearty goodness of whole wheat with the soft, fine crumb of classic French sandwich bread. This delicious bread is baked in a Pullman pan, delivering a loaf that’s perfect for everything from peanut butter sandwiches to French toast. With its straight sides and uniform shape, the Pullman loaf pan ensures a beautifully structured bread that’s as pleasing to the eye as it is to the palate.
I’ve been baking homemade whole wheat bread for years—milling my own wheat, kneading the dough, and salivating over the smell of baking bread. But my kids kept asking me for something different. They wanted “square bread,” like the kind at the grocery store—perfectly sliced sandwich bread with soft sides and straight edges. I learned how to make pretty delicious sandwich bread in a regular loaf pan, but it still wasn’t the same. Eventually I discovered the Pullman pan, also called a pain de mie pan, while browsing online. As soon as I saw it, I knew I had to try it.
This special lidded loaf pan creates that classic square shape with a fine crumb and tender texture that’s perfect for sandwiches, just like storebought sandwich bread. Now I can make soft, square whole wheat sandwich bread at home, and my kids are thrilled. My husband and I love it too—it’s wholesome and full of flavor, made with simple ingredients like freshly milled whole wheat flour and butter, eggs, and sugar. It’s the best of both worlds: the familiar shape of storebought bread, but with the rich, delicious taste only homemade bread can offer. Once you try baking whole wheat pain de mie in a Pullman pan, you’ll never want to go back.
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What Is Pain de Mie?
Pain de mie, translating to “bread of the crumb,” is a French sandwich bread known for its soft texture and fine crumb. Unlike rustic breads with crunchy crusts, pain de mie boasts a thin crust and a tender interior, making it the perfect bread for sandwiches and toast. The use of a special lidded pan called a Pullman pan, (or pain de mie pan, or Pullman tin,) with its tall straight sides and sliding lid, creates the loaf’s signature straight sides and square shape, ensuring a soft crust and a uniform crumb.
Equipment Needed for Whole Wheat Pain de Mie
- Pullman Pan 13.58 x 5.39 x 4.8inch
- Kitchenaid stand mixer with dough hook. I can make two of these large loaves at once with the 7qt mixer and two Pullman Pans.
- Wheat grinder: This is the one I use. It’s compact and works great for all types of grain.
Ingredients
- 1¼ cups warm water (110℉)
- 2 large eggs
- 5 tablespoons sugar or honey
- 2¼ teaspoons active dry yeast
- 2½ cups bread flour
- 2½ cups freshly milled whole wheat flour (I used hard red wheat this time, but hard white is also delicious.)
- 2 teaspoons salt
- 4 tablespoons unsalted butter, at room temperature
Instructions
1. Prepare the Dough
In the bowl of a stand mixer, combine the warm water, sugar (or honey), yeast, and eggs. Mix until blended and let sit for 5 minutes until the mixture becomes foamy.
2. Add Flours and Knead
Add the bread flour and whole wheat flour to the mixing bowl. Using the dough hook attachment, knead the mixture on medium speed for 10 minutes. Scrape the sides of the bowl with a rubber spatula.
3. Add butter and knead some more
Reduce the mixer speed to low speed and knead for an additional 10 minutes. While kneading, add the softened butter 1-2 tablespoons at a time and allow to fully mix in. After 10 minutes, the dough should be smooth and elastic. Test the dough’s elasticity by performing the “windowpane test” as follows: Pull out a small lump of dough. Use the tips of your index fingers and thumbs to spread the dough very thin -thin enough for light to shine through it. If the dough tears before you can stretch it to that translucent stage, it needs more kneading. Knead for a few more minutes and then do the windowpane test again. If you skip the windowpane test, your bread probably will not rise very well, which means it won’t fill out the pan and bake into that perfect square shape.
3. First Rise
When the dough has passed the windowpane test, turn off the mixer. Remove the dough, shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Shape the Dough
Turn the risen dough onto a lightly floured work surface. Gently stretch it into a rectangle that’s about 10×12 inches, and 2 inches thick. Roll it up like a jelly roll, pinching the edge to seal. Fold the two ends toward the center (not all the way, just folding them a few inches is fine) and pinch to secure.
5. Final Proof
Place the shaped dough, seam side down, into a buttered 13x4x4-inch Pullman pan. Close the lid and let it rise for 45 minutes. Meanwhile, preheat the oven to 375℉.
6. Bake the Bread
Check that the dough has risen to about 2 inches below the top of the pan. When it has risen to that point, bake the bread in the preheated oven for 45 minutes. The loaf should have a dark brown crust and an internal temperature of about 190℉ when done.
7. Cool the Bread
Remove the pan from the oven and partially open the lid for 10 minutes to allow steam to escape. Then, remove the loaf from the pan and place it on a wire rack. Drape a towel over the loaf for 5 minutes to keep the crust soft. Allow the bread to cool completely before slicing.
Tips for Success
- Flour Selection: Using a combination of bread flour and freshly milled whole wheat flour provides a balance of strength and flavor. The bread flour contributes to the loaf’s structure, while the whole wheat adds a nutty taste and nutritional value.
- Kneading: Proper kneading develops the gluten network necessary for a good rise and crumb structure. The windowpane test is a reliable method to check if the dough has been kneaded sufficiently.
- Proofing: Ensure the dough rises in a warm, draft-free environment. A consistent temperature aids in proper dough rise. The shaped loaves should have risen to about 2 inches away from the top of the pan when you put them in the oven to bake. If they’re not risen that high yet, wait a little longer before baking.
Serving Suggestions
This whole wheat pain de mie is versatile and can be used in various ways:
- Sandwiches: Its soft crumb and thin crust make it ideal for deli sandwiches or classic peanut butter and jelly.
- French Toast: The bread’s structure absorbs liquid well, making it perfect for a decadent French toast breakfast.
- Toast: Simply toast and spread with butter or jam for a delightful snack.
Storage
To maintain freshness, store the cooled loaf in a plastic wrap or airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it, allowing you to enjoy homemade bread anytime.
Baking your own whole wheat pain de mie in a Pullman pan is a rewarding experience that yields a loaf perfect for everyday use. The combination of whole grain flour and the unique structure of the pan results in a bread that’s both nutritious and aesthetically pleasing. Whether you’re a seasoned baker or trying this for the first time, this recipe is sure to become a staple in your baking repertoire.
Happy baking!
Whole Wheat Pain de Mie (Pullman Pan) Sandwich Bread
Equipment
- Pullman Loaf Pan 13.58 x 5.39 x 4.8inch
- Kitchenaid stand mixer with dough hook
Ingredients
- 1¼ cups warm water 110℉
- 2 large eggs
- 5 tablespoons sugar or honey
- 2¼ teaspoons active dry yeast
- 2½ cups bread flour
- 2½ cups freshly milled whole wheat flour
- 2 teaspoons salt
- 4 tablespoons unsalted butter at room temperature
Instructions
Prepare the Dough
- In the bowl of a stand mixer, combine the warm water, sugar (or honey), yeast, and eggs. Mix until blended and let sit for 5 minutes until the mixture becomes foamy.
Add Flours and Knead
- Add the bread flour and whole wheat flour to the mixing bowl. Using the dough hook attachment, knead the mixture on medium speed for 10 minutes. Scrape the sides of the bowl with a rubber spatula.
Add butter and knead some more
- Reduce the mixer speed to low speed and knead for an additional 10 minutes. While kneading, add the softened butter 1-2 tablespoons at a time and allow to fully mix in. After 10 minutes, the dough should be smooth and elastic. Test the dough’s elasticity by performing the “windowpane test” as follows: Pull out a small lump of dough. Use the tips of your index fingers and thumbs to spread the dough very thin -thin enough for light to shine through it. If the dough tears before you can stretch it to that translucent stage, it needs more kneading. Knead for a few more minutes and then do the windowpane test again. If you skip the windowpane test, your bread probably will not rise very well, which means it won’t fill out the pan and bake into that perfect square shape.
First Rise
- When the dough has passed the windowpane test, turn off the mixer. Remove the dough, shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the Dough
- Turn the risen dough onto a lightly floured work surface. Gently stretch it into a rectangle that’s about 10×12 inches, and 2 inches thick. Roll it up like a jelly roll, pinching the edge to seal. Fold the two ends toward the center (not all the way, just folding them a few inches is fine) and pinch to secure.
Final Proof
- Place the shaped dough, seam side down, into a buttered 13x4x4-inch Pullman pan. Close the lid and let it rise for 45 minutes. Meanwhile, preheat the oven to 375℉.
Bake the Bread
- Check that the dough has risen to about 2 inches below the top of the pan. When it has risen to that point, bake the bread in the preheated oven for 45 minutes. The loaf should have a dark brown crust and an internal temperature of about 190℉ when done.
Cool the Bread
- Remove the pan from the oven and partially open the lid for 10 minutes to allow steam to escape. Then, remove the loaf from the pan and place it on a wire rack. Drape a towel over the loaf for 5 minutes to keep the crust soft. Allow the bread to cool completely before slicing.
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