Ham Pain d'Epi (Wheatstalk Bread)

The 'epi' wheatstalk shape is unique.

Recipe By: monaka (https://cookbuzz.com/kitchen/398)
Makes 8 Cook: 120 min

Ingredients

Strong flour 255g
Flour 45g
Salt 6g
Sugar 15g
Dried yeast 6g
Water 195ml
Ham slices 8
Cheese as required
Pepper as required

Method

1
Make a basic dough.

2
To prove, put the dough in a bowl and wrap with cling film. Keep in a warm place (30C, 75% humidity) for 40-50 minutes. This will at least double in size.
3
Divide into 8 dough balls and keep for 20 minutes on a teatowel (bench time).
4
Pull each dough ball into a flat shape the size and shape of the ham slice. Lay the ham on top and sprinkle with pepper.
5
Roll up the dough with the ham to make a long tube. Pinch and seal along the long end.
6
Use scissors to cut deeply into the roll, as shown, keeping just a thin connected core.
7
Open out the cut pieces alternately to left and right to create a wheatstalk shape.
8
To prove again, cover the dough with a damp cloth and keep for 30 minutes.
9
Sprinkle the cheese on top and bake in a preheated oven 190C for 20 minutes.

Tips & Note

Ham Pain d'Epi (Wheatstalk Bread)

The 'epi' wheatstalk shape is unique.

Recipe By: monaka (https://cookbuzz.com/kitchen/398)

Makes 8

Cook: 120 min

Ingredients

Strong flour 255g
Flour 45g
Salt 6g
Sugar 15g
Dried yeast 6g
Water 195ml
Ham slices 8
Cheese as required
Pepper as required

Ham Pain d'Epi (Wheatstalk Bread)

Recipe ID :2189 Posted on 16 NOV 2016

Makes 8

Cook 120min
views 1,835
printed 4

saved 0

The 'epi' wheatstalk shape is unique.

Share

Ingredients

Method

Cook
2h
1
Make a basic dough.

2
To prove, put the dough in a bowl and wrap with cling film. Keep in a warm place (30C, 75% humidity) for 40-50 minutes. This will at least double in size.
3
Divide into 8 dough balls and keep for 20 minutes on a teatowel (bench time).
4
Pull each dough ball into a flat shape the size and shape of the ham slice. Lay the ham on top and sprinkle with pepper.
5
Roll up the dough with the ham to make a long tube. Pinch and seal along the long end.
6
Use scissors to cut deeply into the roll, as shown, keeping just a thin connected core.
7
Open out the cut pieces alternately to left and right to create a wheatstalk shape.
8
To prove again, cover the dough with a damp cloth and keep for 30 minutes.
9
Sprinkle the cheese on top and bake in a preheated oven 190C for 20 minutes.

PRO
monaka
I’ve got 13 recipes!

MONAKA
Step into my kitchen!
A nice lightly savoury scone, ideal for breakfast.
Flour, Baking powder, Unsalted butter, Salt, Caster sugar, Whipping cream, Bacon, Black pepper
PRO
The 'epi' wheatstalk shape is unique.
Strong flour, Flour, Salt, Sugar, Dried yeast, Water, Ham slices, Cheese, Pepper
PRO
A rather nostalgic old fashioned recipe.
Flour, Baking powder, Light brown sugar, Egg, Milk, (milk & egg = 210g), Vegetable oil, Chunky chestnut paste (see below)
PRO
Make lovely chestnuts in syrup first then use them to make this tasty bite.
Pastry:, Butter, Icing sugar or caster sugar, Egg yolk (1) + milk, Flour, Almond powder, Vanilla extract, Almond cream*:, Caster sugar, Egg white, Rum, Chestnuts in syrup^
PRO
Nice and soft scones even though you don't use eggs!
Flour, Baking powder, Unsalted butter, Salt, Caster sugar, Whipping cream, Parsley
PRO

Similar Recipe

Use leftover roast chicken or any other roast meat to make this wonderful and warming gratin.
New potatoes, Roast chicken, Onion, Mushrooms, Butter, Flour, Milk, Stock granules, Marmite, Salt & pepper, Cheese
This works well with really thick slices of bread (if you can find it) or two medium ones pressed together. An unusual but tasty breakfast option.
Frozen spinach, Bacon rashers, Mushrooms, Double cream, Butter, Salt & pepper, Cheddar cheese (grated), Chicken stock cube, Eggs, Sliced bread (white, medium)
KitchenCIB
HOME
A hollandaise is the perfect sauce for salmon and asparagus, so I combined all three.
Salmon fillets, Asparagus, Salt & pepper, Hollandaise sauce:, Egg yolks, Lemon juice, Water, Butter, Chives
Julia
HOME
The deep mushroom flavour of the sauce makes the steak taste twice as good!
Sirloin steak fillet, Salt & pepper, Vegetable oil, Garlic, Onion, Mushrooms (medium), Butter, White wine, Stock cube, Hot water, Double cream
Tobuchan
HOME
You don't need to make a white sauce.
Fennel bulb, Onion, White fish fillets (such as cod), Olive oil, Flour, Milk, Salt, Pepper, Stock granules, Short pasta, Parsley, Cheddar cheese
Nuko@York
HOME
Looks lovely and is satisfying to hear the crack when you break into the sugar top!
Egg yolks, Double cream, Milk, Sugar, Vanilla extract

All New Recipes

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
Sea scallops are a delicacy that appear in cuisines from many different countries. Some believe that only a trained chef can make perfectly cooked sea scallops. I believe that any home cook can make perfect sea scallops and demonstrate how to do this in the video.
 
Brasato al Barolo is savoury, tender beef slowly braised in a rich and full-flavoured Italian wine. Watch now to see how to make this dish in the latest video from POV Italian Cooking.