Quick and Easy Artisan Pain D’Epi (Wheat Stalk Bread)

May 09, 2023May 9, 20230 1
Quick and Easy Artisan Pain D’Epi (Wheat Stalk Bread)
in Bread

Prep

10 min

Cook

30 min

Ready In

2 hrs 40 min

Level

Very easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher salt
3 1/4 cups lukewarm water

Nutrision Information

Servings Per Recipe
16
Calories
195
Sugar
0g
Fat
0.5g
Pain D’Epi is a French bread named for its unique shape, which resembles a wheat stalk. This Quick and Easy Artisan Pain D’Epi recipe is made with a no-knead dough and requires only a few simple ingredients. The recipe yields 2 loaves of bread that have a crispy crust and a soft, airy interior that's perfect for dipping in soups or spreading with butter. It's perfect for novice bread bakers who want to try their hand at baking artisan style breads.

Instructions

1.In a large bowl, mix all-purpose flour, whole wheat flour, granulated yeast and kosher salt.
2.Add the lukewarm water and stir until all the ingredients are combined. The dough will be wet and sticky.
3.Cover the bowl with plastic wrap and let it rest for 2 hours.
4.After 2 hours, preheat the oven to 450°F (230°C). Place a baking stone or baking sheet in the oven to heat up.
5.Turn the dough out onto a lightly floured surface, divide it in half and shape each half into a long cylinder.
6.Place the cylinders on a sheet of parchment paper and use kitchen scissors to cut diagonal slashes in the tops of the loaves, making a wheat stalk pattern.
7.Carefully move the parchment paper with the loaves onto the hot baking stone or sheet.
8.Bake for 25-30 minutes or until the crust is a deep golden brown. Remove from oven and let cool before serving.

PROS

This bread is quick and easy to make with only a few simple ingredients.

It has a crispy crust and a soft, airy interior that’s perfect for dipping in soups or spreading with butter.

The wheat stalk pattern gives the loaves a unique and attractive appearance.

CONS

Because this bread is a no-knead recipe, it does not have the same chewy texture as traditional artisan breads.

It also does not have a lot of whole wheat flour, so it may not be as nutritious as other whole wheat breads.

HEALTH & BENEFITS

This bread contains whole wheat flour, which is a good source of fiber and nutrients like iron, zinc and B vitamins.
The fermentation process used in this recipe may also help break down gluten, making it easier to digest for people with gluten sensitivities.

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