Pain D'epi bread (wheat stalk bread)

Step 1

Add water and sugar in a bowl and mix well.

Step 2

Add yeast and mix it too.

Step 3

Rest for 10-15 minutes or until yeast mixture turns frothy and bubbly.

Step 4

In the activated yeast, add flour, salt, mixed herbs and chilli flakes.

Step 5

Mix everything well.

Step 6

Now start adding water to assemble the dough.

Step 7

Knead it for 10-12 minutes until a stretchy dough is ready.

Step 8

Grease the bowl as well dough with a tsp of oil.

Step 9

Cover the bowl properly and leave it at some warm place in the kitchen for 2 hours.

Step 10

After 2 hours, the dough must have been doubled in size.

Step 11

Knead it for a minute.

Step 12

Divide the dough into two equal portions.

Step 13

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.

Step 14

Transfer both the logs on a baking tray lined with greased butter paper.

Step 15

Dust flour over both the logs.

Step 16

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).

Step 17

Cover the logs with clean kitchen towel and rest at warm place for 30 minutes.

Step 18

After 30 minutes, the logs have enhanced in their size.

Step 19

Bake in a pre-heated oven @200°C/392F for 20 minutes or until brown in the middle rack with both the rods on.

Step 20

Epi bread is ready. Enjoy the way you like.