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pain depi meaning

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.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting time 2 hours 30 minutes
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