Sprouted Wheat Pain de Mie: building a healthier sandwich, one slice at a time

When I first started baking seriously in 1996, I focused on making crusty hearth breads. It wasn’t long, though, before I was I intrigued by other styles of leavened bread as well — including pain de mie, a soft and delicious sandwich bread I discovered while looking through a French baking manual.

Being an organic wood-fired hearth bread baker, I was a bit sheepish being so smitten with a soft-crusted white bread. But pain de mie won me over; it’s undeniably delicious and versatile.

For years I’ve taught pain de mie at the King Arthur Flour Baking School, as well as in my classes at Johnson & Wales University in Providence, RI. The students love it, and my colleagues often request it for sandwiches, canapés, and rich bread crumbs.

Several years ago I became interested in baking with sprouted grains. I amended my original pain de mie formula to make this tasty variation that includes sprouted wheat flour and ground sprouted grains. The result is a loaf that’s still soft and perfect for sandwiches, but also provides the nutrition and flavor of bread made with whole and sprouted grains.

Fresh-sprouted wheat berries + sprouted wheat flour = the perfect loaf for your healthiest sandwiches! Click To Tweet

Pain de mie is easy to make, and it doesn’t require extraordinarily long fermentation times. However, you’ll need to get the sprouts going a few days in advance of your bake day. Here’s how to do it:

Start with 3/4 cup dried red wheat berries; or spelt, emmer, kamut or einkorn berries. Rinse the berries and cover with an inch or two or water. Allow the berries to soak for 36 hours, changing the soaking water after about 12 hours. (I often use a mesh colander inside a stainless bowl to soak the berries).

Then, leaving them in the colander, rinse the berries, shake off the excess water, and place the colander back in the empty bowl. Drape the bowl lightly with plastic, and allow the berries to sit at room temperature for 24 hours. Rinse the berries once or twice, but don’t let them sit in water; you want them to remain damp, neither too wet nor too dry.

Sprouted Wheat Pain de Mie via @kingarthurflour

Left, perfectly sprouted kamut berries; right, over-sprouted berries.

Rootlets will start to emerge from the berries after about 24 hours. Sprouts are best when the rootlet is no longer than the length of the berry, so try to catch them at just that point. Under-sprouted grain won’t be as sweet and may remain a little chewy; old sprouts get starchy and less flavorful.

By the way, King Arthur’s Sprouted Wheat Flour goes through the same sprouting process I just described, and is then dried and ground into a deliciously nutty flour — making it ideal for this bread. I’ve found sprouted wheat flour absorbs more water than whole wheat flour, so I always increase the hydration when I incorporate it into a formula.

Now that you have your sprouts, you’re ready to bake Sprouted Wheat Pain De Mie. Note that all measurements below are in grams, the most accurate way to measure and your best route to success. If you don’t have a gram scale, see the online recipe for volume/American weight measurements.

290g King Arthur Unbleached All-Purpose Flour
290g King Arthur Sprouted Wheat Flour
6g instant yeast
15g kosher salt, Morton’s preferred (for most accurate measurement)
23g sugar
29g Baker’s Special Dry Milk or nonfat dry milk
395g cups water
104g cold unsalted butter, softened
145g sprouted grain berries, ground*
wheat bran, for coating, optional

*For sprouting directions, see our Sprouted Wheat Pain de Mie recipe.

Sprouted Wheat Pain de Mie via @kingarthurflour

First, soften the butter by pounding it with a rolling pin, not simply by bringing it to room temperature. The butter should be “plasticized,” but not warm; if it’s warm it may melt and make the dough greasy. Perfectly softened butter will easily take the impression of your finger without actually feeling warm.

Sprouted Wheat Pain de Mie via @kingarthurflour

Grind the sprouts by putting them through a food mill or grinder. It’s important the sprouts are fully ground; a food processor or blender will often leave some hard bits, which are unpleasant in your baked bread. If you have a stand mixer with a food grinder attachment, you can use that.

Sprouted Wheat Pain de Mie via @kingarthurflour

Combine all the ingredients, except the ground sprouts and butter, in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 4 minutes, until everything is well combined.

Sprouted Wheat Pain de Mie via @kingarthurflour

It’s important to develop some dough strength before adding any butter. This is often called an intensive mix and is the same mixing method used for mixing brioche. However, pain de mie has a lower butter ratio compared to brioche so it doesn’t need to be mixed as long as brioche.

Sprouted Wheat Pain de Mie via @kingarthurflour

Increase the mixer speed to medium, and add half the softened butter. Mix for 1 minute. Add the remaining softened butter; mix at medium speed for 5 minutes.

Sprouted Wheat Pain de Mie via @kingarthurflour

After all the butter is added and the dough is thoroughly mixed, you’ll have an extensible and well-developed dough.

Add the ground sprouts, mixing until thoroughly incorporated.

Sprouted Wheat Pain de Mie via @kingarthurflour

Dough immediately after mixing (left), and after 1 1/2 hours of rising (right).

Place the dough in an ungreased container, cover, and let rise for 1 to 1 1/2 hours, until it’s noticeably puffy.

Transfer dough to a very lightly floured work surface and gently deflate.

Sprouted Wheat Pain de Mie via @kingarthurflour

Now you’re going to shape the dough into a 13″ log. Fold one side over and seal with the whole length of your hand. Turn the dough 180° and repeat.

Sprouted Wheat Pain de Mie via @kingarthurflour

Seal the seam with the heel of your hand.

Sprouted Wheat Pain de Mie via @kingarthurflour

The loaf should be as long as a standard (13” x 4”) lidded pain de mie pan.

Sprouted Wheat Pain de Mie via @kingarthurflour

Next, roll the shaped dough on a damp towel.

Sprouted Wheat Pain de Mie via @kingarthurflour

Then roll it in wheat bran. This step is optional, but gives the bread a lovely crust.

Sprouted Wheat Pain de Mie via @kingarthurflour

Place the log into the pain de mie pan.

Sprouted Wheat Pain de Mie via @kingarthurflour

Cover the pan, and let the dough rise until it’s about 1/2” from the rim of the pan, about 1 1/2 hours. The distance from the top of the pan is more important than the proofing time.

Towards the end of the rise, preheat the oven to 350°F.

Close the lid on the pan. Bake the bread for 30 minutes.

Sprouted Wheat Pain de Mie via @kingarthurflour

Remove the lid, and bake for an additional 10 to 15 minutes, until the bread is golden brown and its interior temperature is at least 190°F at the center.

Sprouted Wheat Pain de Mie via @kingarthurflour

Remove the bread from the oven, and turn it out of the pan onto a baking sheet.

Sprouted Wheat Pain de Mie via @kingarthurflour

Return it to the oven and bake for an additional 3 to 5 minutes to firm up the sidewalls of the loaf.

Sprouted Wheat Pain de Mie via @kingarthurflour

Remove the bread from the oven, and place it on a rack to cool completely before slicing.

Now THAT’S a good-looking loaf of sandwich bread! I see an avocado, oven-roasted tomato, and herbed goat cheese sandwich in my near future. How about you — what are your favorite sandwich fillings?

Richard Miscovich
About

Richard Miscovich teaches artisan bread baking at Johnson & Wales University in Providence, RI, as well as at King Arthur Flour’s baking school and at professional classes and conferences around the country. He’s the author of the book, 'From the Wood-Fired Oven' and instructs the ...

comments

  1. Jennie

    I’m searching for a tastier alternative and nutritional equivalent to store-bought Ezekiel bread, which has many grains in it (and tastes like old cardboard). When I searched the site, this is the recipe than came up. But Ezekiel bread has more than just sprouted wheat berries and no butter. I bought the Six Grain Blend flour. There is a recipe on the back, but will it have similar nutrition stats? Can you provide some nutritional information? Thank you!

    Reply
    1. The Baker's Hotline

      Hi Jennie, dto the extensive size of our recipe library, we’re currently unable to research and provide nutritional information for all of our past recipes, including this one. We can understand your interest in those details, and extend our sincere apologies for any inconvenience. A resource you might consider exploring is free nutrition analysis calculators, which are made available online for general, non-medical use. Two such calculators we like are this one from Spark Recipes and this one from Verywell. Kye@KAF

  2. Joyce

    How would I convert this to use a sourdough Starter and can a Vitamix or food processor be used to grind the berries? Thank you

    Reply
    1. PJ Hamel

      Joyce, you could try substituting 1 cup of your ripe (fed) sourdough starter for 1 cup of the all-purpose flour and 1/2 cup of the water in the recipe. As for the sprouts, they should be ground until totally smooth and pasty; if your Vitamix or food processor can do this, then you’re all set. Good luck — PJH@KAF

  3. David

    Hi,
    I tried this recipe and got a strange result and wanted to find out if you can diagnose the problem.

    The problem is that the sides of the loaf collapsed significantly (ie they’re concave). When I look inside, the center 1.5” is a nice open texture but the outer 0.5” or so is dense and gummy.

    I used a 9” Pullman pan and reduced everything in the formula except the yeast by one third. I did check the bread temp when I removed it from the pan it actually a little over 200. Also, looking at the pictures again, my sprouts were probably over sprouted.

    Any ideas ?

    Thanks David

    Reply
    1. PJ Hamel

      David, pain de mie can be very sensitive when it comes to yeast; too much, and it can yield exactly the results you describe: soft (collapsible) structure and dense, gummy edges, due to the rising dough pressing too hard against the top and sides of the pan and compacting itself. These same results can come from a higher hydration than optimal: using just a bit too much liquid. Could be the sprouts contributed to that, too. I’d say next time cut the yeast back, grab the sprouts when they’re no longer than the berry itself, and be sure to “finish” the loaf off in the oven, out of the pan, as Richard describes. Hope these tips help — PJH@KAF

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