Quick and Easy Artisan Pain Depi Wheat Stalk Bread
Transform your home baking with this *Quick and Easy Artisan Pain d'Épi Wheat Stalk Bread*, a visually stunning yet deceptively simple recipe perfect for impressing at any table. With just 20 minutes of hands-on prep and no kneading required, this French-inspired baguette is shaped into the elegant form of a wheat stalk, making it an eye-catching centerpiece for special dinners or gatherings. The dough, made with just five pantry staples—flour, instant yeast, salt, water, and a touch of olive oil—transforms into a golden, crusty loaf with a soft and airy interior. Its unique preparation method, using scissors to snip and shape the segments, adds an artisanal touch without the fuss. Perfect for tearing and sharing, this bread pairs beautifully with soups, cheeses, or olive oil dips, making it a versatile addition to your culinary repertoire.
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 1.5 teaspoons Instant yeast
- 2 teaspoons Salt
- 360 milliliters Water (lukewarm)
- 1 tablespoon Olive oil (optional, for greasing)
- 30 grams All-purpose flour (for dusting and shaping)
Instructions
In a large mixing bowl, combine the flour, instant yeast, and salt.
Gradually add the lukewarm water while stirring with a wooden spoon until a shaggy dough forms. Ensure all the flour is incorporated, but avoid overmixing.
Cover the bowl with a damp towel or plastic wrap, and let the dough rest and rise at room temperature for 1 hour, or until it has doubled in size.
Preheat your oven to 450°F (230°C) and place a baking stone or an overturned baking sheet on the middle rack to heat.
Lightly dust your work surface with some of the extra flour. Turn the dough out onto the floured surface and gently shape it into a long baguette, about 16 inches (40 cm) long.
Transfer the baguette to a parchment-lined baking sheet. Using clean kitchen scissors, snip the dough at a 45-degree angle to form 'wheat stalk' segments, being careful not to cut all the way through. Pull each segment alternately to the left and right to create the signature shape.
Let the shaped dough rest uncovered for 10 minutes to slightly puff up again.
Slide the parchment with the bread onto the preheated baking stone or sheet. Bake for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack for at least 10 minutes before serving.
Serve as a centerpiece bread, tearing off pieces from the wheat stalk segments for a rustic presentation.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 391.2 g | 142% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 1.1 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
