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Pain d'épi (wheat stalk bread)
15 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 263
  • Fat about 5g
  • Carbohydrates about 45g
  • Protein about 10g
This is needed
This is needed for 2 bread
  • 350 g multi grain flour
  • 50 g mixed seeds
  • 1 tsp salt
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 2.25 dl water
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And that's how it's done
And that's how it's done
Mix the flour, mixed seeds, salt and yeast in a bowl. Pour in the water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Halve the dough. On a lightly floured surface, shape the portions of dough into strands approx. 25 cm long, place on a baking tray lined with baking paper. Using scissors, cut diagonally into the dough from above, turn the flap towards the left. Repeat the process, this time turning the flap towards the right. Continue until the entire strand has been shaped. Shape the second strand in the same way. Cover and leave to rise again at room temperature for approx. 30 mins.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave the bread to cool on a rack.