Pain d’Epi Recipe – France

Are you looking for a recipe to make Pain d’Epi, the delicious bread from France?

I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Pain d’Epi recipe and variations.

How To Make Pain d’Epi

Pain d’Epi is a type of flatbread that originated in France. It is made from baguette dough and shaped to resemble an ear of wheat. The name “Pain d’Epi” translates to “wheat stalk bread” in English.

The history of this recipe dates back to the Middle Ages when bread was a staple food in France. Bakers would shape the dough into various forms, including the wheat stalk shape, to make it more visually appealing. Today, Pain d’Epi is still a popular bread in France and can be found in many bakeries and restaurants. It is often served as an accompaniment to meals or used as a base for sandwiches.
The estimated cost to make this recipe for Pain d’Epi flatbread is around $5. This includes the cost of ingredients such as flour, yeast, salt, and water. Additional toppings or fillings can increase the cost.

The estimated time to make this flatbread is approximately 2 hours. This includes the time needed to prepare the dough, let it rise, shape it into the ear of wheat shape, and bake it in the oven. The actual time may vary depending on the individual’s baking skills and experience.

Pain d’Epi Ingredients

The main ingredients used in the recipe for Pain d’Epi flatbread are wheat flour, water, yeast, and salt. Wheat flour is the base ingredient that gives the bread its structure and texture. Water is added to hydrate the dough and activate the yeast. Yeast is responsible for the fermentation process, which helps the dough rise and gives the bread its light and airy texture. Salt is added for flavor and to regulate the fermentation process.

The tools required to make Pain d’Epi flatbread include a mixing bowl, a whisk or wooden spoon for mixing the ingredients, a sharp knife or bread lame to shape the dough into the ear of wheat pattern, and a baking sheet or stone to bake the bread. Additionally, an oven is needed to bake the flatbread at a high temperature, usually around 450°F (230°C).

Pain d’Epi Recipe

To prepare Pain d’Epi, start by preheating the oven to 400°F (200°C). Then, take a baguette dough and roll it out into a rectangular shape on a floured surface. Next, cut the dough into thin strips, about 1 inch wide, using a sharp knife. Make sure to leave one end of the dough intact, as it will serve as the base of the bread.

After cutting the strips, carefully twist each one to resemble the shape of a wheat stalk. Place the twisted dough on a baking sheet lined with parchment paper, making sure to leave some space between each piece. Once all the dough strips are twisted and arranged on the baking sheet, brush them with a beaten egg to give them a shiny finish. Finally, bake the Pain d’Epi in the preheated oven for about 15-20 minutes, or until golden brown. Allow it to cool slightly before serving…(full recipe on the way)

To cook Pain d’Epi, start by preheating the oven to 400°F (200°C). Place the flatbread on a baking sheet lined with parchment paper. Brush the top of the bread with olive oil and sprinkle some sea salt over it. Then, using a sharp knife, make diagonal cuts along the length of the bread, about 1 inch apart, to resemble the shape of a wheat stalk.

Next, bake the flatbread in the preheated oven for about 15-20 minutes, or until it turns golden brown and crispy. Once cooked, remove it from the oven and let it cool for a few minutes before serving. Pain d’Epi is best enjoyed warm and can be served as an appetizer, alongside dips or spreads, or as a side dish with soups or salads…(full recipe on the way)

Pain d’Epi Flour Alternatives

1. Rice flour: A gluten-free option that can be used to make flatbread. It has a mild flavor and a light texture.
2. Almond flour: Made from ground almonds, this flour adds a nutty flavor to the flatbread and provides a moist and tender texture.
3. Chickpea flour: Also known as gram flour, it is commonly used in Indian cuisine. It has a slightly nutty taste and gives the flatbread a dense and hearty texture.
4. Quinoa flour: Derived from quinoa seeds, this flour is gluten-free and has a slightly earthy flavor. It adds a delicate and fluffy texture to the flatbread.
5. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It has a rich, nutty flavor and gives the flatbread a dense and hearty texture

Other Names For Pain d’Epi

1. Wheat Stalk Bread
2. Baguette Wheat Bread
3. Wheat Ear Bread
4. French Wheat Bread
5. Wheat Stalk Loaf
6. Baguette Ear Bread
7. French Ear Bread
8. Wheat Stalk Baguette
9. Baguette Wheat Stalk
10. French Wheat Stalk Bread
11. Wheat Ear Baguette
12. Baguette Shaped Bread
13. French Wheat Ear Bread
14. Wheat Stalk Shaped Loaf
15. Baguette Wheat Ear Bread
16. French Baguette Wheat Stalk
17. Wheat Stalk Bread Roll
18. Baguette Wheat Ear Loaf
19. French Wheat Stalk Roll
20. Wheat Ear Baguette Roll

How To Make Sourdough Pain d’Epi

1. Begin by preparing your sourdough starter and allowing it to become active.
2. In a mixing bowl, combine flour, salt, and water to create a dough.
3. Add a portion of your active sourdough starter to the dough mixture and mix well.
4. Knead the dough until it becomes smooth and elastic.
5. Allow the dough to rise for several hours, until it has doubled in size.
6. Preheat your oven to 450°F.
7. Divide the dough into small portions and shape them into wheat stalks, resembling the Pain d’Epi.
8. Place the shaped dough onto a baking sheet and allow it to rise for another 30 minutes.
9. Bake the flatbread in the preheated oven for 15-20 minutes, until it is golden brown.
10. Remove the flatbread from the oven and allow it to cool before serving. Enjoy your homemade sourdough Pain d’Epi!…(full sourdough recipe on the way)

How To Make Gluten-Free Pain d’Epi

1. Start by choosing a gluten-free flour alternative, such as rice flour or almond flour.
2. Mix the gluten-free flour with other dry ingredients like salt and baking powder.
3. In a separate bowl, combine wet ingredients like eggs, oil, and water.
4. Slowly add the wet ingredients to the dry ingredients, stirring until a dough forms.
5. Let the dough rest for a few minutes to allow the ingredients to combine.
6. Shape the dough into a long, thin loaf, resembling an ear of wheat.
7. Place the shaped dough on a baking sheet lined with parchment paper.
8. Bake the gluten-free flatbread in a preheated oven until golden brown and cooked through.
9. Allow the flatbread to cool before serving.
10. Enjoy your gluten-free version of Pain d’Epi, a delicious French wheat stalk bread!…(full gluten-free recipe on the way)

What Next?

I’ve provided some basic tips on making Pain d’Epi at home above but I’ll be updating this page to include links to the best Pain d’Epi recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.

 

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