Easy Wheat Stalk Bread Rustic Pain D Epi
Master the art of rustic French bread with this Easy Wheat Stalk Bread Rustic Pain d'Épi recipe—an impressive yet beginner-friendly bake that transforms simple pantry staples into a show-stopping centerpiece. Featuring a crisp golden crust and a soft, airy interior, this bread is styled to resemble a wheat stalk, achieved through clever scissor cuts and gentle shaping. With just five essential ingredients—flour, water, yeast, salt, and a touch of olive oil—you’ll create artisan-style bread in your own kitchen. Perfect for dinner parties, elegant brunches, or as an accompaniment to cheese and charcuterie, this pain d’épi offers both stunning visual appeal and irresistible flavor. Follow the step-by-step instructions to enjoy freshly baked bread with the charm and authenticity of French boulangeries. Keywords: rustic pain d'épi, wheat stalk bread, French bread recipe, artisan bread, homemade baguette.
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Ingredients
- 500 grams All-purpose flour
- 350 milliliters Water
- 7 grams Active dry yeast
- 10 grams Salt
- 1 tablespoon Olive oil
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and salt. Mix well to evenly distribute the salt.
Step 2
In a separate small bowl, combine the lukewarm water (around 110°F/43°C) and active dry yeast. Let it sit for 5–10 minutes until it becomes foamy and activated.
Step 3
Make a well in the center of the dry ingredients and slowly pour in the yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms.
Step 4
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, or until the dough is smooth and elastic.
Step 5
Shape the dough into a ball, place it in a greased bowl, and cover it with a damp kitchen towel or plastic wrap. Allow it to rise in a warm place for 1–1.5 hours, or until it has doubled in size.
Step 6
Preheat your oven to 450°F (230°C) and place a baking stone or an inverted baking sheet in the oven to heat.
Step 7
Gently deflate the dough and divide it into two equal parts. Shape each portion into a long baguette, approximately 12–14 inches in length. Place the baguettes on a piece of parchment paper.
Step 8
Using clean kitchen scissors held at a slight angle, make cuts along one side of the baguette every 2 inches, almost cutting through but leaving the dough connected at the base.
Step 9
Gently pull each cut section outward, alternating sides, to create the appearance of a wheat stalk.
Step 10
Slide the parchment paper with the shaped dough onto the preheated baking stone or sheet. Quickly add a few ice cubes to a pan on the bottom rack of the oven to create steam.
Step 11
Bake the bread for 20–25 minutes, or until the crust is golden brown and crisp. The bread should sound hollow when tapped on the bottom.
Step 12
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before serving.
Nutrition Facts
| Serving size | (886.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1967 |
| Total Fat 19.2g | 0% |
| Saturated Fat 2.9g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3956.3mg | 0% |
| Total Carbohydrate 384.3g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 1.1g | |
| Protein 54.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 91.4mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 677.1mg | 0% |
Source of Calories