Easy Wheat Stalk Bread (Rustic pain D'epi ) Recipe

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Easy Wheat Stalk Bread (Rustic pain D'epi )
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Ingredients
4
Count
Nutrition
546
Calories
Total time
30
Minutes
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Ingredients:

  • 3 cups water (lukewarm)
  • 1 1/2 tbsp dry yeast
  • 1 1/2 tbsp salt
  • 6 1/2 cups bread flour

Directions:

  1. Mix the yeast and salt with water.
  2. Mix in flour without kneading, using a spoon or a stand-mixer (locked) with the dough hook. If not using the mixer, you may need to use wet hands to incorporate the last bit of flour.
  3. Cover (not airtight-use a pice of foil or wax paper over the bowl) and allow to rest at room remperature until the dough rises and collapses (or flattens on top); about 2 hours.
  4. Dough may be used right away, though it easier to handle when cold. I refrigerate the lidded (not airtight) dough for use over a 2-week period.
  5. On baking day, dust the surface of the refrigerated dough with flour. Cut off a 1 pound (grapefruit-sized) piece. Dust the piece with flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter turn as you go. Gradually elongate the mass. With palms of your hands, gently roll into the shape of a baguette, tapering the ends to points.
  6. Allow to rest on a flour-dusted board for 30 minutes. (I cover with a low-lint linen napkin).
  7. Twenty minutes before baking, preheat oven to 450 degrees F. At this time, placea baking stone on the center rack, or use two overturned glass baking dishes of the same height as a surface. A metal cookie sheet will work in a pinch. Place an empty broiler pan on any other shelf that will not interfere with the rising bread.
  8. Just before baking, dust the loaf with flour. With sharp kitchen scissors, cut from the top, at a 45-degree angle into the dough, stopping a quarter inch from the bottom. Make another identical cut about 3 inches down the loaf. Fold each cut piece over to one side, and repeat cutting, alternating sides each time to replicate a stalk of wheat (see photo).
  9. Slide the loaf directly onto the hot stone (baking dishes, or cookie sheet). Pour 1 cup hot tap water into the broiler pan and quickly close the oven door. Bake 20-25 minutes, until deeply browned and firm.
  10. NOTE: Use 7 cups all-purpose flour if you don't have bread flour. You will get 3-4, 1-pound loaves out of this recipe. Make the dough ahead of time and you'll have fresh bread every day for four days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 545.53 Kcal (2284 kJ)
Calories from fat 28.88 Kcal
% Daily Value*
Total Fat 3.21g 5%
Sodium 1750.98mg 73%
Potassium 177.43mg 4%
Total Carbs 109.57g 37%
Dietary Fiber 3.78g 15%
Protein 19.01g 38%
Iron 6mg 33%
Calcium 36.1mg 4%
Amount Per 100 g
Calories 198.8 Kcal (832 kJ)
Calories from fat 10.52 Kcal
% Daily Value*
Total Fat 1.17g 5%
Sodium 638.07mg 73%
Potassium 64.66mg 4%
Total Carbs 39.93g 37%
Dietary Fiber 1.38g 15%
Protein 6.93g 38%
Iron 2.2mg 33%
Calcium 13.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 14
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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