Wednesday, August 18, 2010

Recipe: Whole Wheat & Flax Pain de Mie (modified slightly from King Arthur Flour)

Sitting on the King Arthur Flour throne with my new pan... I am the queen of kitchen gadgets.
My beloved new Pain de Mie pan.  I've been wanting one for almost a year.

The pan is supposed to help make a nice square loaf with a moist, dense crumb, much like store bought bread.  It's a long loaf pan with a heavy lid.  It's super quality.  I love it.

My husband likes my homemade bread, but he doesn't like it for his toast.  So, I am hoping that this fixes that problem and makes it more appealing for me to make bread more often.

I pretty much followed this recipe on the King Arthur flour website.  The only changes I made were to add in 1/3 c milled golden flax seed from beveri (review coming soon!), and I didn't have white whole wheat flour, so I used half white and half whole wheat flours.  I measured according to weight, but the recipe has volume measurements as well.  I used potato flakes as I don't have any potato flour.

I didn't re-post the recipe here - seriously, go to the King Arthur Site!  It's a thing of beauty and inspiration. - but here are my pictures.  :D

Edited to add:  Latest batch turned out wonderfully!  I used whey in place of milk, but included the powdered milk.  I let it rise in the pan until it pretty much touched the lid.  When it came out of the oven, I rubbed the top with butter, and while it was still hot, wrapped it in a kitchen towel and then in a plastic bag.  This kept the moisture in.  The condensation made the crust softer.  In the morning, I re-wrapped it in a dry towel and a new bag for storage.

Dough - made in the bread machine and let rise, then transfer to the pan
After rising.  It could have risen more.  Next time...
In the oven, after the removal of the lid.  Yes, I realize I didn't get any pictures with the lid on.  *sigh*
After the final lid-off bake - top is browned.
A Nice Square Loaf - could have risen more, but it's nice!
As promised, a dense, moist crumb.  Hurrah!

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  1. Coooool, Astrid!!

    Is there a reason you let it rise in the bread machine before transfering it to the pan, rather than just have it rise in the pan in the first place? Or did it rise twice?

    I love making bread. I took the summer off (it's been too stinkin' hot), but am getting the itch to start up again. :)

  2. Also, I think you should have held your fancy pan on top of your head for your photo. Like a crown. :p

  3. It rose twice - once in the bread machine, then once in the pan. I let it go through the dough cycle in the bread machine entirely, then transfer it to the pan to cook. I should have let it rise longer. But, I wanted to go to sleep eventually.

    And I was irrationally excited about the pan the entire ride home from the store. I was giggling randomly for over 2 hours. I think my brother thought I was nuts...

  4. I can understand why! It's great. You have me wanting one... I just don't know where I could put it. It looks big and my cabinets are already SO crowded. :(

  5. They have a smaller loaf, too. 9", I think. This one is 13" or 14". Kind of enormous. lol.

  6. Ooh, I didn't see a smaller one. Hmmm. That's something to think about. :)