Whole wheat pain de mie

Add the liquid first, then the yeast, flour, salt and butter.

Mix 5 minutes on low speed, then 5 minutes on medium.

Stop the mixer, cover with a wet towel and let rise for an hour or until doubled in size.

Turn the dough onto a lightly floured surface, flour the hands and punch down the dough to remove some of the gas.

Shape into a ball, cover and rest 20 minutes.

Flip the round, deflate it with little flour, fold both edges in to a rectangle, fold the bottom third up like a letter and the top down over it.

Deflate again and keep folding from top to bottom, sealing the dough with the heel of the hand.

Place in a greased Pullman loaf pan and let proof.

Bake at 450F / 230C for 30 minutes, then remove the cover and bake another 10 minutes.