French Pain D’Epi Wheat Stalk Bread Recipe
French Pain D’Epi (wheat stalk bread) is a super easy bread that is harder to spell than it is to bake. 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 you’re vying for a Great British Bake Off spot (just kidding) (RIP) (way too soon) (team mary).
French Pain D’Epi bread is outrageously easy to make. Simply take some clean kitchen scissors and cut into your bread at a 45 degree angle, and drape your leaflet dough on alternating sides.
Pain De Epi takes about 30 minutes of actual prep to make and the dough itself is pretty simple, resembling the process of your standard French bake. The trick to the classic pain epi leaflet look is taking scissors to the dough rolls and cutting at a 45 degree angle, and then draping the dough leaves to alternating side (see gif).
We made our dough two ways: one the simple one dough strand way, and the other double strand way. Follow the recipe below for the one dough strand version. To make the more ornate double strand version, cut a straight line into the center of one dough roll until 1-inch from both ends and then cut leaflets like usual.
Learn how to make this French Pain D’Epi wheat stalk bread recipe. These french bread epi loaves are made by a simple cutting technique using plain scissors.
Learn how to make this French Pain D’Epi wheat stalk bread recipe. These french bread epi loaves are made by a simple cutting technique using plain scissors.
Learn how to make this French Pain D’Epi wheat stalk bread recipe. These french bread epi loaves are made by a simple cutting technique using plain scissors.
Learn how to make this French Pain D’Epi wheat stalk bread recipe. These french bread epi loaves are made by a simple cutting technique using plain scissors.
French Pain D’Epi Wheat Stalk Bread Recipe
Ingredients
- 1 1⁄2 cups lukewarm water (90-110 degrees F)
- 1 tsp active dry yeast
- 3 1⁄4 cups unbleached all purpose flour
- 1 1⁄2 teaspoons salt
- Herbs of choice, diced (optional)
- Vegetable oil
Instructions
- Proof yeast. In a large mixing bowl, combine water and yeast. Let yeast proof until foamy (10-15 minutes).
- Prep dough. In the large mixing bowl with proofed yeast, add salt. Then add flour 1/2 cup at a time and mix with a fork until dough forms. If using herbs, add during this step. Let dough rest for 20 minutes.
- Flour a surface and transfer dough. Knead until dough in smooth (10 minutes).
- Rub a separate mixing bowl with vegetable oil. Put dough ball in mixing bowl, cover with a cloth or plastic wrap in a warm space, and let the dough rise until doubled in size (45 minutes).
- Flour a surface and transfer dough. Shape dough into a large rectangle, and then fold in longer sides towards the middle. Then fold shorter sides towards the middle. Place dough back in vegetable oil-rubbed mixing bowl covered in a cloth or plastic wrap and rest (30 minutes).
- Pre-heat oven to 475 degrees F and place a large glass baking dish filled with water on the lowest rack.
- Cover a baking sheet with parchment paper and flour.
- Flour a surface and cut dough into three pieces (you can eye this or use a scale). Roll each piece into 12″ long rolls. Place on flour-dusted parchment paper. Cover and allow the dough to rise until doubled in size (45 minutes).
- Cut dough. Using a pair of clean kitchen scissors, cut straight into the dough at a 45 degree angle, almost completely cutting through the dough, and move the dough leaflet to one side. Move 2″ up the roll and repeat, placing the dough leaflet on the alternating side. Repeat until 2″ from end of dough.
- Bake until browned, about 20-25 minutes and cool completely.
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