Organic Seed Oil-Free Pain de Mie (French Sandwich Bread)
Harrys Pain de mie contains inflammatory canola oil, artificial preservatives (calcium propionate), and synthetic flavoring. This DIY version eliminates the seed oil by using organic butter, removes artificial additives, and uses clean organic ingredients while replicating the soft, fine-crumb texture of French sandwich bread.
Based on: Pain de mie longue conservation
· Makes approximately 30 servings (2 small loaves)
· Serving: 31g (2 slices)
Why This Recipe is Seed Oil Free
Commercial Pain de mie longue conservation from Harrys often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic bread flour
620g (about 4.5 cups) · King Arthur Organic Bread Flour
Primary structure-building ingredient providing gluten matrix for soft, fine crumb characteristic of pain de mie
Filtered water
300g (1.25 cups) · Filtered tap water or spring water
Hydrates flour proteins and starches, creates steam for texture development during baking
15g (1 tablespoon) · Bragg Organic Apple Cider Vinegar
Natural preservative that extends shelf life and improves dough texture
Organic soy flour
10g (1 tablespoon) · Bob's Red Mill Organic Soy Flour
Substitutes for broad bean flour as natural dough improver, adds protein and helps with texture
Instructions
Step 1. Dissolve 7g active dry yeast and 25g organic cane sugar in 300g warm water (105-110°F) in a large mixing bowl. Let stand for 5-10 minutes until foamy — this proves the yeast is alive. If no foam develops, start over with fresh yeast.
Step 2. In a separate bowl, whisk together 620g organic bread flour, 15g vital wheat gluten, 10g organic soy flour, and 8g sea salt. The vital wheat gluten is crucial for the fine, soft texture — don't skip it.
Step 3. Melt 40g organic butter gently and let cool slightly. Add melted butter and 15g apple cider vinegar to the yeast mixture. The vinegar acts as a natural preservative and dough conditioner.
Step 4. Add the flour mixture to the wet ingredients and mix with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked — this indicates proper gluten development.
Step 5. Place dough in an oiled bowl, cover with damp towel, and let rise in a warm place (75-80°F) for 1-1.5 hours until doubled. Punch down, divide into 2 equal portions, and shape into loaves. Place in greased 8x4 inch loaf pans.
Step 6. Cover and let rise again for 45-60 minutes until dough crowns the pan edges. Preheat oven to 375°F during final 15 minutes of rise time.
Step 7. Bake for 28-32 minutes until golden brown and internal temperature reaches 190°F. Cool completely on wire racks before slicing — this prevents gummy texture. Each loaf yields about 15 servings (30 total).
Step 8. Store in airtight containers at room temperature for up to 5 days, or freeze wrapped loaves for up to 3 months. Without artificial preservatives, homemade bread has shorter shelf life but superior nutrition and no inflammatory oils.
Storage
Store at room temperature in airtight containers for up to 5 days. Can be frozen for up to 3 months. No artificial preservatives means shorter shelf life than commercial bread, but fresher flavor and no inflammatory ingredients.
Cost Comparison
Cost per serving (homemade)$0.13
Cost per serving (store-bought)$0.25
Savings48%
Higher upfront ingredient cost is offset by bulk purchasing and multiple batches. Organic ingredients cost more but eliminate inflammatory oils and artificial preservatives for superior health benefits.