Pain d'épi (wheat stalk bread)

Pain d'épi (wheat stalk bread)

Total: 2 hr 40 Min. | Active: 15 Min.
vegan, lactose-free
Nutritional value / 100 g: 263 kcal
, Fat: 5 g
, Carbohydrate: 45 g
, Protein: 10 g

Ingredients

2 bread

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

350 g multi grain flour
50 g mixed seeds
1 tsp salt
¼ cube yeast (approx. 10 g, crumbled
2 ¼ dl water
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How it's done

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Dough

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.

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