This wholewheat sandwich bread is fluffy and flavourful and you can say Bye to the store bought bread after making this one.
After a few trial and errors, I found that a nice fluffy sandwich bread (pain de mie) requires some elbow grease and therefore it’s best to make this bread using a standing mixer. It took my mixer 17minutes to knead the bread until it reached the ‘window pane stage’.
Another tip is to ensure the temperature of the dough doesn’t get warmer than 28C. Given Hong Kong summer is very warm, I had my air con on and I put my mixing bowl in the fridge the night before. I also used cold milk. The kneading time of the dough could be different depending on whether you are kneading by hand or machine, the brand of your machine (my mixer is Kenwood and it tends to heat up quicker than Bosch) and your kitchen conditions. So you should check your dough every few minutes to test whether it has reached the window pane stage and the temperature of your dough. If your dough has gotten too warm before reaching the window pane stage, you can cover it and place it in the fridge for a few minutes.
The following reciepe makes 1 loaf (9×5 inches pain de mie).
- 60 grams of starter (made the night before) （老種）
- 250 grams of bread flour （高筋粉）
- 50 grams of whole wheat flour （小麥粉）
- 1/2 teaspoon of salt （鹽）
- 15 grams of sugar （糖）
- 4 grams of instant yeast （酵母粉)
- 170 grams of cold milk (you should adjust as you need) （冬牛奶）
- 25 grams of butter (softened to room temperature) （牛油）
- In a standing mixer bowl, add bread flour and the wholewheat flour, salt, sugar and yeast (don’t put the salt and yeast together).
- Add 1/2 the milk and turn on your mixer at low speed. Gradually add the remaining milk until the dough forms a rough ball. Add the starter to the dough in 3 portions and mix at medium speed. Let your mixer continue to knead the dough for at least 8 minutes. Check the temperature of the dough and do the window pane test by stretching a small portion of the dough and if it doesn’t rip, it is ready for adding the butter. Mine took 13 minutes to reach the window pane stage.
- Once your dough has reached the window pane stage, add the butter and continue to mix for 3 minutes. Do the window pane test and if you are able to stretch the dough without ripping it, it is ready.
- Cover the dough and let it proof for 1 hour.
- After an hour, divide the dough into 3 equal portions. Each of mine weighed around 208grams.
- Roll each dough into a ball. Cover with plastic wrap and let it sit for 10 minutes so that the gluten can relax.
- After 10 minutes, take one of the dough balls and using a rolling pin, roll it into a rectangular shape. Slowly roll the rectangular roll. Repeat with the other 2 dough balls. Cover the 3 rolls of dough and let it sit for 10 minutes.
- After 10 minutes, take one of the dough, flatten with a rolling pin and roll it again into a rectangular shape. Slowly roll it up and place into the greased loaf pan. Repeat with the other two doughs. Cover the loaf pan and let the dough rise for 45 mins.
- Pre heat your oven to 210C.
- After the dough has finished rising, bake the bread (with the pain de mie loaf pan lid on) at 210C for 45 mins. Remove the bread from the oven and the loaf pan. Cool the bread on a wire rack until completely cooled before slicing.