Pain D’épi Bread

Pain d'epi Bread - Wheat Stalk Bread

3 from 2 reviews

Pain d’épi bread, also known as the wheat stalk bread is an impressive twist on the classic french baguette. It’s just so beautiful and delicious!


Units Scale
  • 1 1/2 cups warm water (approx. 115°F)
  • 1 teaspoon active dry yeast
  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • oil, for greasing bowl


  1. Make Your Dough: In a large bowl whisk together warm water and yeast. Let sit until yeast is foamy, about 10 minutes.
  2. Add flour and salt, with a fork stir until dough forms. Transfer dough to a lightly floured work surface, knead until smooth, elastic and when poked with your finger the dough springs back, approx. 8 minutes. Or make the dough in a stand mixer using the dough hook.
  3. Transfer dough to a lightly greased bowl. Cover bowl with plastic wrap and let dough rest until doubled in size, approx. 1-2 hours in a warm place (away from cool drafts).
  4. Shape Dough: Once dough is double in size transfer to a lightly floured work surface, and shape into an 8″ x 6″ rectangle. Fold the 8″ sides toward the middle, then fold the shorter sides toward the centre. Cover with plastic again and let the dough rest, about 30 minutes.
  5. Second Shape: Transfer the dough to a lightly floured work surface, and cut into three equal pieces; shape each piece into a 12″- 14″ rope. Flour a sheet of parchment paper on a rimless baking sheet; place ropes evenly spaced on baking sheet. Cover with plastic wrap; let sit until it doubles in size, about 30-45 minutes.
  6. Meanwhile, turn on the oven and heat to 475˚F. Place a large cast iron skillet full of water in the bottom of the oven, if you don’t have a cast iron skillet use a large pan (I used a large glass baking dish). This creates steam in the oven to create a crispy crust (If you have a baking stone place it on the rack above the steaming water and use that to bake your bread).
  7. Third Shape: Once doubled in size, cut baguette into wheat stalks. Beginning 2 1/2 inches from one end of the baguette, hold a pair of scissors at 60-degree angle and make the first cut, leaving a little dough attached to anchor the leaf. Move the leaf to one side. Continue to the end of the baguette alternating the cuts from one side to the other (see picture above for reference).
  8. Place in the oven and bake until browned and crisp, about 30 minutes; cool before serving.


Bread is best enjoyed the same day. Store in a bread bag or plastic bag at room temperature for 1-2 days. 


Keywords: Bread, Wheat Stalk Bread, French Bread, Epi Bread

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