Math skillz: I haz none.
See, King Arthur has a smaller pain de mie pan now, which is awesome. I was excited about this because it takes us a while to work through a loaf of bread sometimes; Kiddo will go on a bread jag and eat nothing but this for a week and a half, and then not want to see it near his face for three weeks. It’s hard to predict. I slice it and keep it in the freezer so there’s always some on hand, and the smaller size pan makes just enough bread to fit in a one-gallon zip top bag. Perfect!
The problem is that King Arthur doesn’t have a whole wheat recipe for this size pan yet. So set out to convert the larger pain de mie recipe down to a size that fits the smaller pan. I can’t tell you how long it took me to do enough math to convert this recipe. Well, I could but then I’d be embarrassed. Someone like The Yankee or my big brother could probably convert this in less time than it took for me to assume the appropriate thinky face, but it took me slightly longer. But now it’s done and I will celebrate — with good bread.
So with your nifty smaller pain de mie pan, try this:
Smaller 100% whole wheat pain de mie
- 2/3 cup lukewarm milk
- 2/3 cup lukewarm water
- 2 ounces butter
- 1 1/4 teaspoons salt
- 2 tablespoons sugar
- 3 tablespoons + 1 1/4 teaspoons dry milk
- 2/3 cup potato flakes
- 13.75 ounces flour (or 3 1/4 cups)
- 1 1/2 teaspoons instant yeast
- Mix all ingredients in order then knead — about eight minutes by stand mixer — until dough is smooth. Transfer to a lightly greased bowl or spray a little nonstick spray around the mixing bowl and let dough rise till nice and puffy, about 90 minutes. I set the sprayed mixing bowl with the dough in the oven (off) with a pan of water that’s been just brought to a boil; think sauna for your dough
- Lightly grease a small pain de mie pan pan, then shape the risen dough into a log; pat into the pan, flattening the top as well as you can. Cover it with plastic wrap and let it rise till the dough is about half an inch below the top of the pan (this will take about 45 minutes)
- Spray the lid of the pan with nonstick spray and carefully slide it onto the pan — don’t deflate the dough! — and let the bread continue rising while your oven preheats to 350F (ideally about 15 more minutes)
- Bake for 25 minutes, then remove the lid (carefully!) and bake for another 10 or 15 minutes until the middle of the loaf reads 190F, then turn out onto a wire rack; immediately brush with melted butter for an even softer crust