It is called wheat stalk bread because, well, it looks like the top of a wheat stalk. Don't you agree?
The recipe is adapted from Artisan Bread in 5 minutes. I added my own tips/tricks into the mix. But I feel like the book is a lie... it takes way longer than 5 minutes to make fresh artisan bread. Even more than 5 minutes of prep time. It's a 4-5 hour process, in reality.
Pain d'Epi Recipe
this recipe makes about 3-4 loaves.
Artisan Bread in 5 minutes has a lovely guide on their website on how exactly to shape the bread...
What to serve this with? This is GREAT for dinner rolls or at parties.
Serve with... some butter. Or take some olive oil and balsamic and mix together. Or take some olive oil, italian herbs, and some garlic, mix together, and dip the bread in that.
Friday, February 27, 2015
Bread Making: Pain d'Epi Bread Recipe
Have you ever heard of Pain D'Epi (aka Wheat Stalk Bread)? Perhaps not heard of it, but maybe you've seen or ate it.
Labels: recipes - appetizers and sides