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Easy Epi Bread Recipe: How to Make Wheat Stalk Bread

Written by MasterClass

Last updated: Dec 2, 2024 • 4 min read

This simple epi bread—which has a golden, crispy crust, airy crumb, and wheat stalk shape—makes an eye-catching addition to any dinner table or cheese board. Read on for a simple version of this classic French bread recipe.

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What Is Epi Bread?

Epi bread, also known as pain d’épi or wheat stalk bread, is a variation of a classic French baguette. Bakers shape epi bread to resemble a stalk of wheat, creating alternating, teardrop-shaped rolls that fan out down the loaf. Due to its unique shape, this rustic baked good has a larger surface area than a traditional baguette, and diners can pull rolls from the loaf, similar to monkey bread.

5 Tips for Making Epi Bread

Making epi bread is a straightforward process that any baker can execute, regardless of their level of bread-making experience. Follow these tips to craft great artisan bread every time:

  1. 1. Be mindful when using extra flour. Resist the temptation to add too much extra flour as you shape your loaf. Epi dough should be pretty wet. Dampen your fingers with water to prevent sticking when working with the dough.
  2. 2. Use the “windowpane test.” The “windowpane test” is a way to check the gluten development of your dough during the kneading process. Simply break off a small piece of dough and gently stretch it out until it’s thin enough to see through. If you can see through the dough, you’re done kneading. If the dough breaks before you can stretch it out that thin, continue kneading.
  3. 3. Pick the right pan. Using a specialized baguette pan to make epi bread yields the best, crunchiest crust. Use a baking stone or baking steel if you have one on hand. If not, use an unrimmed baking sheet or turn a rimmed baking sheet upside-down.
  4. 4. Preheat the oven. The oven should be piping hot by the time the loaves go in, so heat it at least an hour before you plan to bake.
  5. 5. Store properly. Epi bread goes stale very quickly, and the ideal time to eat the loaf is the same day you bake it. However, if you need to extend your bread’s shelf life, wrap it in aluminum foil for up to two days to keep it from drying out. For long-term storage, freeze your baguette in an airtight bag for up to a year. When you’re ready to eat the frozen epi bread, simply reheat it in the oven.

Homemade Epi Bread Recipe

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7 Ratings | Rate Now

makes

1 loaf

prep time

30 min

total time

50 min

cook time

20 min

Ingredients

Note: The total time does not include up to 2 hours and 15 minutes of inactive time.

  1. 1

    In a large mixing bowl, stir together the active dry yeast and warm water. Let the yeast mixture rest at room temperature until it is foamy, about 15 minutes.

  2. 2

    Add half of the flour and the salt to the yeast mixture, and stir to incorporate. Next, add an additional ¼ cup of flour at a time to the mixture, stirring with your hands until a semi-wet dough forms.

  3. 3

    Turn the dough out onto a lightly floured work surface and knead until it is smooth, about 10 minutes.

  4. 4

    Lightly grease a large bowl with olive oil, and transfer the ball of dough to the bowl.

  5. 5

    Cover the bowl with a clean kitchen towel or plastic wrap, and let it rest in a warm place until it has doubled in size, about 45–60 minutes.

  6. 6

    Once the dough has risen, transfer it to a floured work surface. Using a rolling pin, roll the dough out into a large rectangle. Fold the long sides of the rectangle towards the middle of the dough to meet at the center. Then, fold the short sides towards the middle of the dough.

  7. 7

    Return the folded dough to the oiled bowl, cover it with the towel or plastic wrap, and let it rest for an additional 30 minutes.

  8. 8

    While the dough rests, preheat the oven to 475 degrees Fahrenheit, and place racks on the middle and bottom levels of the oven. Place an empty loaf pan on the bottom rack of the oven.

  9. 9

    Line an unrimmed or upside-down baking sheet with parchment paper. Top the parchment paper with a thin layer of semolina flour.

  10. 10

    After the second rise, transfer the dough to a lightly floured surface and form it into a 12-inch roll.

  11. 11

    Place the roll on the prepared baking sheet, cover it with plastic wrap, and let it rise until the baguette has doubled in size, about 45 minutes.

  12. 12

    After the third rise, cut the dough into the wheat stalk shape. Using sharp kitchen scissors held at a 45-degree angle to the loaf, starting 2 inches from the top of the baguette, make a cut into the dough that reaches almost through the entire baguette. Angle each freshly cut attached piece of dough to either the left or right side of the baguette.

  13. 13

    Working your way down the baguette, make cuts every 2 inches down the dough on alternating sides, moving the cut portions of dough to each side of the baguette. The resulting bread will connect down the center of the loaf, with leaf-like portions of bread fanning out to each side, resembling a wheat stalk.

  14. 14

    Carefully place the loaf on a sheet pan, then put the pan on the middle rack of the preheated oven. Pour 1 cup of hot water into the empty loaf pan on the bottom rack.

  15. 15

    Bake the bread until the crust is golden brown and crispy, about 20 minutes.

  16. 16

    Remove the epi bread from the oven. Carefully transfer it to a wire rack to cool before serving the bread warm or at room temperature.

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