bobjantest@sbcglobal.net wanted a whole wheat pain de mie
bread. Here is one from the KAF website.
King Arthur Flour has a recipe for whole wheat bread:
http://www.kingarthurflour.com/shop/RecipeDisplay?RID=1169476539238
kathleen
[[ Editor's note: and here is the recipe ]]
100% Whole Wheat Pain de Mie
by King Arthur Flour
The best bread for thin-slicing is called pain de mie, a butter- and
milk-rich loaf baked in a special lidded pan (often called a Pullman
pan, just to make things confusing!) The lid ensures that the baking
bread won't expand too much, keeping it very close-grained-and thus
totally non-crumbly, and easy to slice.
1 cup (8 ounces) lukewarm milk
1 cup (8 ounces) lukewarm water
6 tablespoons (3 ounces) butter
2 teaspoons salt
3 tablespoons (1 1/4 ounces) sugar
1/3 cup (1 3/4 ounces) Baker's Special Dry Milk or nonfat dry milk
1/3 cup (2 ounces) potato flour or heaping 3/4 cup (2 1/4 ounces) potato flakes
5 cups (21 ounces) King Arthur 100% Organic White Whole Wheat Flour*
2 1/4 teaspoons instant yeast
*For the very best results, we recommend our organic white whole
wheat flour. Barring that, choose our regular white whole wheat
flour. Using a traditional whole wheat flour, one milled from red
wheat, won't give you nearly the nice results that white whole wheat
flour will.
Combine all of the ingredients, and mix and knead them - by hand,
mixer, or bread machine - to form a smooth, supple dough. 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.
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. 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.
Carefully slip the cover onto the pan, and let it rest an additional
15 minutes while you preheat your oven to 350F. Bake the bread for 25
minutes. 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 190F.
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. Yield: 1 loaf.