Recipe of Quick Easy Homemade Pain d'Epi (Wheat Stalk Shaped Bread)

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The ingredients needed to make Easy Homemade Pain d'Epi (Wheat Stalk Shaped Bread):

1. Take 140 grams Bread (strong) flour
2. Take 60 grams Cake flour
3. Make ready 1/2 tsp Salt
4. Get 140 ml Lukewarm water (about body temperature)
5. Take 1 rounded teaspoon Sugar
6. Take 1/2 tsp Dry yeast
7. Prepare 1 Filling of your choice
8. Get 1 ・Nori seaweed, sausages
9. Get 1 ・Honey, black sesame paste

Lay the cut piece to one side and then continue cutting up the loaf laying the next piece to the opposite side. Get full Easy Wheat Stalk Bread (Rustic pain D'epi ) Recipe ingredients, how-to directions, calories and nutrition review. Their master recipe dough can be formed into any shape that you like. I usually lean towards a boule or baguette as it's the quickest to shape.

Instructions to make Easy Homemade Pain d'Epi (Wheat Stalk Shaped Bread):

1. 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.
2. Evenly pour the yeast mixture over the flour, and fold in with a spatula. This mixture will come together quite quickly.
3. 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.
4. 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.
5. [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.
6. 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!)
7. Roll it up working away from you. Pinch both sides together first, and pinch the seam to seal. Don't let air go inside.
8. Place the dough with the seam side down, and roll it with your hands. Place it on a sheet of parchment paper.
9. 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℃).
10. 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℃.
11. Mist the dough with a water sprayer about 10 times, and bake in the oven for 15-20 minutes at 220℃.
12. After baking, cool them a little. Freshly baked Pain d'Epi is the best!

Their master recipe dough can be formed into any shape that you like. I usually lean towards a boule or baguette as it's the quickest to shape. But when I want the maximum amount of "crunch" and "crust", I shape a Pain d'Epi—or "wheat stalk" bread. 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. Same terrific flavor as the classic.

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