Pain D’epi Bread (wheat stalk bread) Recipe

10 Jun Pain D’epi Bread (wheat stalk bread) Recipe

Last Updated on June 10, 2022 by blessmyfoodbypayal

Pain D’epi bread (wheat stalk bread) with step wise pictorial and video method.

PAIN D’EPI MEANING

Pain and D’epi are the French words hence France has the Epi Bread Origin. In French, “PAIN“, roughly pronounced as Pan which means “BREAD” and “EPI” describes the “FLOWER OF A WHEAT STALK“.

So Pain D’epi, also called Epi is a bread (baguette) that is cut in a way that it resembles the wheat stalk.

Stylish in appearance, this French Epi Bread is a perfect recipe as a centerpiece to woo your guests, especially on special occasions like potluck, Easter, Halloween or Christmas dinner .

And there’s no mess in serving this bread as you need not to cut it into portions. This is just like a pull apart bread and everyone can enjoy his/her share by simply pulling their part from the whole log of bread itself.

From the very first appearance, this bread looks to be very complicated but when you eventually begin to make it, it will be more easy and fun to make. Honestly speaking, shaping it is more easier than pronouncing the name of the bread itself…lol.

Traditionally Epi bread is made simple like any other bread but we have added herbs, chilli flakes and salt to suit our taste buds. You can go to the extent of adding garlic for more flavoured bread.

HOW TO SERVE EPI BREAD?

This bread is eaten like dinner rolls with any dip or soup of your choice, so is made simple. As we aren’t intending to couple it with anything & wanna enjoy as it is with a cup of warm tea, so some seasoning was must for us, which is otherwise purely optional.

INGREDIENTS USED IN MAKING PAIN D’EPI BREAD RECIPE

FLOUR : Baguette dough is used to make epi bread which is made of white flour. As we hardly use white flour and most of our bakes are based on whole wheat flour, so this too is.

YEAST : Make sure that whatever yeast you are using, it should be of utmost good quality because texture of bread primarily based on yeast.

To make this bread, you can use active, instant or fresh yeast. Many professional bakers use sourdough also to make breads. In the present recipe, we have used active yeast which needs to be activated first.

SUGAR : Here sugar is not used as a sweetener but only to activate yeast. In place of sugar, you can use Jaggery powder or honey also.

SEASONING : In the name of seasoning, we have added mix herbs and red chilli flakes, although they are not added in traditional Epi Bread. So that is why mentioned as optional.

OIL : Usually oil is added in every bread recipe but epi bread recipe doesn’t call for any oil or fat.

WATER : Water to activate yeast and kneading dough. For activating yeast, make sure water should neither be too hot not cold but just lukewarm, otherwise yeast will die.

STEP WISE PICTORIAL METHOD OF PAIN D’EPI BREAD RECIPE

1. Add water and sugar in a bowl and mix well.
2. Add yeast and mix it too.
3. Rest for 10-15 minutes or until yeast mixture turns frothy and bubbly.
4. In the activated yeast, add flour, salt, mixed herbs and chilli flakes.
5. Mix everything well.
6. Now start adding water to assemble the dough.
7. Knead it for 10-12 minutes until a stretchy dough is ready.
8. Grease the bowl as well dough with oil.
9. Cover the bowl properly and leave it at some warm place in the kitchen for 2 hours.
10. After 2 hours, the dough must have been doubled in size.
11. Knead it for a minute or two.
12. Divide the dough into two equal portions.
13. Roll this portion of dough into a log of 15 inches. However you need to keep the length of log only as much as your baking tray can accommodate. Likewise prepare the second log too.
14. Transfer both the logs on a baking tray lined with greased butter paper.
15. Dust flour over both the logs.
16. Now take a clean kitchen scissors and start cutting the log at a 45 degree angle and move the dough leaflet to one side. Move 2″ up the roll and repeat, placing the dough leaflet on the alternate side. Repeat until 2″ from end of dough. Be careful not to cut all the way through the dough. (Watch video attached to this post for better understanding).
17. Cover the logs with clean kitchen towel and rest at warm place for 30 minutes.
18. After 30 minutes, the logs have enhanced in their size.
19. Bake in a pre-heated oven @200°C/392F for 20 minutes or until brown in the middle rack with both the rods on.
    
    Epi bread is ready. Enjoy the way you like.

NOTES

1. All purpose flour can be used in place of whole wheat flour.
2. Breads dough do have oil or fat but French baguette doesn’t have this.
3. Chilli flakes and mix herbs are mentioned as optional and you can bake a simple basic bread also without using any of these because nothing such is added in traditional recipe.
4. You may also add garlic powder or fresh minced garlic in the dough, if you like.

ALSO SEE

• Bubble Bread | Monkey Bread | Pull apart bread recipe
• Dinner rolls
• Braided Basil Pesto Bread Recipe
• Vegetarian hot dogs Indian street food recipe
• Dominos style cheesy garlic bread recipe

PAIN D’EPI BREAD RECIPE – RECIPE CARD

Pain D'epi bread (wheat stalk bread)

blessmyfoodbypayal

Pain D'epi, also called Epi is a bread (baguette) that is cut in a way that it resembles the wheat stalk.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Resting time 2 hours hrs 30 minutes mins

Course Bread

Cuisine French

Servings 2 breads

Equipment

• Scissors
• Oven

Ingredients

  

1 cup = 200 ml

FOR ACTIVATING YEAST

• 1/2 cup luke warm water
• 2 tsp sugar of your choice (we used bura sugar)
• 1 tsp yeast

FOR MAKING DOUGH

• Activated yeast
• 2 cup whole wheat flour (300 gram)
• 3/4 tsp Salt
• 1 tsp mix herbs (optional)
• 1 tsp red chilli flakes (optional)
• oil for greasing
• Water as needed

FOR BAKING BREAD

• Dough
• Flour for dusting

Instructions

 

• Add water and sugar in a bowl and mix well.
• Add yeast and mix it too.
• Rest for 10-15 minutes or until yeast mixture turns frothy and bubbly.
• In the activated yeast, add flour, salt, mixed herbs and chilli flakes.
• Mix everything well.
• Now start adding water to assemble the dough.
• Knead it for 10-12 minutes until a stretchy dough is ready.
• Grease the bowl as well dough with a tsp of oil.
• Cover the bowl properly and leave it at some warm place in the kitchen for 2 hours.
• After 2 hours, the dough must have been doubled in size.
• Knead it for a minute.
• Divide the dough into two equal portions.
• Roll this portion of dough into a log of 15 inches. However you need to keep the length of log only as much as your baking tray can accommodate. Likewise prepare the second log too.
• Transfer both the logs on a baking tray lined with greased butter paper.
• Dust flour over both the logs.
• Now take a clean kitchen scissors and start cutting the log at a 45 degree angle and move the dough leaflet to one side. Move 2″ up the roll and repeat, placing the dough leaflet on the alternate side. Repeat until 2″ from end of dough. Be careful not to cut all the way through the dough. (Watch video attached to this post for better understanding).
• Cover the logs with clean kitchen towel and rest at warm place for 30 minutes.
• After 30 minutes, the logs have enhanced in their size.
• Bake in a pre-heated oven @200°C/392F for 20 minutes or until brown in the middle rack with both the rods on.
• Epi bread is ready. Enjoy the way you like.

Notes

1. All purpose flour can be used in place of whole wheat flour.
2. Breads dough do have oil or fat but French baguette doesn't have this.
3. Chilli flakes and mix herbs are mentioned as optional and you can bake a simple basic bread also without using any of these because nothing such is added in traditional recipe.
4. You may also add garlic powder or fresh minced garlic in the dough, if you like.

Keyword epi bread recipe, pain d'epi bread, wheat stalk bread