Hi Dimple, you can certainly use the autolyse method with a whole wheat pain de mie recipe. In fact, whole wheat recipes really benefit from the pause that an autolyse provides because this allows time for the bran to fully hydrate and soften, which will lead to a more productive kneading process and a better rise. In this type of recipe I would recommend adding the instant yeast along with the flour and water to the autolyse, and then add the salt after the 20-30 minute autolyse has been completed. Barb

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