It looks fancy. It's fun. And it makes nice, individual loafs/rolls connected as one piece. I haven't tried this with kids, but I suspect children would enjoy tearing off their own individual 'grain' from the loaf.
Use the Basic Bread Recipe. When you shape your dough for the final 20 minute rise, roll the original ball with your hands into a longer cylinder. Then using a pair of clean kitchen scissors, cut into the roll at about a 45 degree angle. Cut down into the roll until you are leaving only a 1/4" piece of dough under the tip of your scissors. You will now have a flap of dough. Gently push it to one side of the roll.
Repeat the cutting with the scissors. On the next cut though, push the flap of dough to the opposite side from the first. Repeat this until you have cut the entire roll into flaps -or 'grains'- of dough on your 'wheat stalk'.
Let the bread rise for 20 minutes on a surface coated with a generous portion of whole wheat flour.
Preheat your oven to 450 F.
When ready to bake, put one cookie sheet of hot water on the lowest rack in your oven. Then slide the risen dough to another cookie sheet. Place the bread and sheet on a higher rack.
Bake for 20 minutes. Cool for at least 5 minutes. Then tear each delicious 'grain' from your Pain d'Épi to eat with your favorite butter, preserves, molasses, or honey!
DIETS:
Diabetic: no
Gluten Free: no
Mediterranean: yes
Nightshade Family Free: yes
Paleo: no
SugarBusters: yes* (if you use 100% whole wheat or whole wheat pastry flour)
Sugar Free: yes
Vegan: yes* (unless you do not consume yeast)
Vegetarian: yes
Wheat Free: no
200 Calories or Under: no
Notice: Be sure to check with your doctor and nutritionist about the safety of any eating plan for you. Also, check ingredients as different brands and products may have different ingredients or have changed them since this post. Some calories are estimates based on packaging.
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