Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, easy homemade pain d'epi (wheat stalk shaped bread). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Learn how to make this French Pain D'Epi wheat stalk bread recipe. This bread is made by a simple cutting technique using plain scissors. This rustic French epi bread is named for its resemblance to wheat stalk and makes for an awesome pull apart bread for a potluck or a next level centerpiece if.
Easy Homemade Pain d'Epi (Wheat Stalk Shaped Bread) is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Easy Homemade Pain d'Epi (Wheat Stalk Shaped Bread) is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook easy homemade pain d'epi (wheat stalk shaped bread) using 9 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Easy Homemade Pain d'Epi (Wheat Stalk Shaped Bread):
- Make ready 140 grams Bread (strong) flour
- Get 60 grams Cake flour
- Prepare 1/2 tsp Salt
- Prepare 140 ml Lukewarm water (about body temperature)
- Get 1 rounded teaspoon Sugar
- Get 1/2 tsp Dry yeast
- Prepare 1 Filling of your choice
- Prepare 1 ・Nori seaweed, sausages
- Get 1 ・Honey, black sesame paste
Fold each cut piece over to one side, and repeat cutting, alternating sides each time to replicate a stalk of wheat (see photo). This pain d'epi is basically a baguette, made with bread flour, yeast, water, and salt, that's shaped like a wheat stalk. Pain d'épi is essentially a baguette in the shape of a wheat shaft, a charming French tradition dating back centuries that's surprisingly easy to make at home. A recipe for making pain d'epi or what stalk bread loaves, as well as a photo tutorial on how to cut the loaf. (Recipe from The New Artisan Bread in Five Some of those meals just need to be easy and not take up all the minutes I have for life enrichment because my soul will die if I don't get to _ (fill.
Instructions to make Easy Homemade Pain d'Epi (Wheat Stalk Shaped Bread):
- Combine the flour and salt, and mix with a whisk. Put the lukewarm water and sugar in a separate bowl, and stir. Add the yeast to the sugar water to soak.
- Evenly pour the yeast mixture over the flour, and fold in with a spatula. This mixture will come together quite quickly.
- Cover with a cling film, and microwave for 30 seconds at 200 W (low or defrost setting). Leave it to rest in a warm place for about 15 minutes.
- When it has doubled in size, gently press it down to deflate. Cut the dough into 8 even portions, and roll into balls. Cover the dough with cling film while you are woking with it.
- [Seaweed and sausages] Dust the surface with flour, and roll the dough out to an oval about 12 cm with a rolling pin. Place the seaweed and sausage close to you.
- Honey and black sesame: spread the honey and black sesame paste on the dough, leaving a 2 cm gap from the top edge and a 1 cm gap each side. (This photo is a bad example. I got too greedy!)
- Roll it up working away from you. Pinch both sides together first, and pinch the seam to seal. Don't let air go inside.
- Place the dough with the seam side down, and roll it with your hands. Place it on a sheet of parchment paper.
- Microwave for 30 seconds at 200 W. Cover with a tightly wrung out cloth, and allow it to proof for about 15 minutes in the oven on the bread proofing setting (or cover with cling film over the wet cloth, and leave it in a warm place at around 40℃).
- When the dough has proofed, snip the dough quite deeply and at a sharp angle with kitchen scissors, then push the cut parts to the left and right alternately (it's fun!). Preheat the oven to 250℃.
- Mist the dough with a water sprayer about 10 times, and bake in the oven for 15-20 minutes at 220℃.
- After baking, cool them a little. Freshly baked Pain d'Epi is the best!
Traditionally, Pain d'Epi is made from a classic french bread recipe. I like cornmeal because it gives the bread a little texture on the bottom, but either will work fine. To cut the dough and create the wheat stalk look of the epi bread, take clean scissors and make cuts starting from the bottom and working. Double or triple the amount of ingredients to make more. Create wheat stalk bread, also known as pain d'epi, at home with this easy recipe.
So that’s going to wrap it up with this special food easy homemade pain d'epi (wheat stalk shaped bread) recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
