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 3,523
printed 6

saved 1

The 'epi' wheatstalk shape is unique.

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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.

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