July 2026: I’ve updated this post with gram weights and instructions for baking the smaller loaf. I’ve also adjusted the water. The previous volume measurement was higher than the formula calls for, so the range now starts lower; add more as needed.
Pullman Bread is a classic loaf once served on Pullman trains. This light wheat version features a touch of wholegrain flour, sifted to produce a smoother texture.
Known as pain de mie, or “bread of the crumb” in France, due to its soft crumb and minimal crust, this bread is perfect for toast or sandwiches.
When you bake this timeless favorite in a Pullman pan, it develops a firm crust and delightful crumb.
Incorporating Whole Wheat for a Nutritious Twist on Pullman Bread
Most Pullman breads are typically made with all-white bread flour. However, some versions incorporate a portion of whole wheat flour alongside the white bread flour.
I had just made a Simple Milk Loaf, an all-white sandwich bread, so I wanted to try something different. This Light Wheat Pullman Bread combines white bread flour with approximately 35% clear flour.
Clear flour is the portion of flour that passes through the first sifting, separating the bran and germ. It retains some finer bran fibers from the outer endosperm of the wheat berry, making it coarser and higher in ash content. This flour is usually milled from strong, high-protein wheat. For this recipe, I used whole wheat flour home-milled from hard red spring wheat, which is higher in protein than hard red winter wheat due to its shorter growing season.
After sifting out the bran, incorporate the remaining flour into the recipe. Store the bran in the freezer for later use, such as adding it to another recipe or sprinkling it on the crust of a rustic artisan loaf.
How I stored this Light Wheat Pullman Bread
This Pullman Bread yields about 24 slices. Since it’s a long bread and won’t fit into most plastic bags for freezing or storing, I cut the cooled loaf into slices and put the slices into two bags. I froze one bag and enjoyed the other pieces toasted with jam for breakfast. This bread also tastes great with peanut butter.
You might enjoy these other Pain de Mie Breads
Bee Keeper’s Pain de Mie – a rich and buttery, melt-in-your-mouth bread infused with wildflower lavender tea (two days, with an overnight biga)
KAMUT Pain de Mie – very mild and wheaty flavor with a delicious, melt-in-your-mouth crumb that’s great for toasting (under four hours, the quickest of the group)
Sourdough Pain de Mie – a tender and buttery sandwich bread that can be made with up to 30% whole grain and still retain its fluffy texture (a full bake day, plus refreshing your starter the night before)
Toast Bread with Teff – A Pullman Pain de Mie – using a small amount of teff combined with bread flour and a bit of high-gluten flour produces a delicious, light-textured bread with a creamy, earthy color (about five hours)
Light Wheat Pullman Bread
- Total Time: 5 hours
- Yield: 1 Pullman Loaf and 1 Small Loaf 1x
Description
Pullman Bread is a classic loaf once served on Pullman trains. This light wheat version features a touch of wholegrain flour, sifted to produce a smoother texture.
Equipment needed: 13x4x4-inch Pullman pan with lid; one small loaf pan
Ingredients
570g / 4 3/4 cups bread flour
283g / 2 1/2 cups whole wheat bread flour (sifted once to remove the bran)
about 35g (varies by type; approximate) / 5 Tbsp milk powder
19g / 1 1/2 Tbsp sugar
43g / 3 Tbsp butter, softened
555 to 600 g / about 2 1/3 to 2 1/2 cups lukewarm water, adding more only as needed to bring the dough together
18g / 1 Tbsp fine sea salt
7g / 2 1/4 tsp. instant yeast
Instructions
Mixing: Using a mixer, mix all of the ingredients until they are thoroughly incorporated. The dough consistency should be medium. You want to develop a fairly strong gluten network. The desired dough temperature is 78 to 80 degrees F.
Bulk Fermentation: Cover the dough with plastic wrap or a linen towel and let it ferment in the bowl for 2 hours. Fold the dough once, after 1 hour.
Dividing and Shaping: Divide the dough into appropriate-sized pieces. I used a Pullman pan that measures 13 by 3-1/4 by 3-3/4 inches. If you make the full recipe, you’ll use 2.25 pounds of dough to make the Pullman loaf and you’ll have about 1 pound or so left over.
Preshape two pieces (one big and one small) into rounds, cover them with plastic, and let them rest on an unfloured counter for about 15 to 20 minutes.
Shape the larger round into a long cylinder with no tapers at the ends. Then, place the dough seam side down to rise. The dough should come about halfway up the sides or slightly more. Slide the lid on and let it rise for 1 – 1 1/2 hours. Depending on the temperature in your kitchen, it may not take that long.
Shape the smaller dough ball into an oval shape (batard) and place it on a baking sheet to proof. Allow it to rise for 45 minutes to an hour, depending on the temperature in your kitchen.
Preheat the oven. While the loaf is rising, preheat the oven to 400 degrees F. with a steam pan on the lower rack.
Score the small loaf and place the baking sheet on the middle rack alongside the Pullman pan, with the steam pan underneath. Start checking it around 25 to 30 minutes. It’s done when it’s golden brown, sounds hollow when thumped on the bottom, and reaches an internal temperature of about 190°F.
Keep your eye on the Pullman bread. It will be ready when it rises to within 1/2 inch from the top of the pan. Be careful when you slide the lid off to check.
Bake the loaf at 400 degrees F. for 40 to 45 minutes. Then, carefully slide the lid off to make sure it has an even golden brown color all around and a perfectly even crust.
Remove the loaf from the pan as soon as you take it out of the oven. See note.
Allow the loaf to cool completely.
Notes
Don’t leave the Pullman loaves in the pan because they will sweat from condensation and mess up the nice firm crust.
Adapted from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman
Hamelman’s home formula makes enough dough for one Pullman loaf plus a small one, but doesn’t specify how to bake the smaller loaf. I bake both together and start checking the small loaf about 15 minutes early, since it’s smaller and unlidded. It’s done at an internal temperature of about 190°F.
- Prep Time: 25 minutes
- Bulk, Rest, Final Proof: 3 hours 50 minutes
- Cook Time: 45 minutes
- Category: Sandwich Bread
- Method: Yeast
- Cuisine: French
This light wheat Pain de Mie is a very forgiving dough, and it has a terrific flavor. This bread is a keeper. My taste tester also liked it.
The Mellow Bakers baked from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman.
Happy Baking!
Cathy
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