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Sunchoke pain d’epi (Wheat stalk bread)

Sunchoke pain d’epi (Wheat stalk bread)

Based on 4 ratings
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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
"This bread recipe has a special seasonal ingredient - sunchoke. Easy to make at home and share it on your brunch table, for a lovely autumn day!"
Difficulty
Easy 👌
Preparation
20 min
Baking
30 min
Resting
210 min

Ingredients

2Servings
28 g
sunchokes
110 g
flour
2 g
active dry yeast
78 ml
water
10 g
whole-wheat flour
2⅜ g
salt
butter (for serving)
MetricImperial

Utensils

2 bowls, large pot, peeler, fork, parchment paper, baking sheet, oven, scissors

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Nutrition per serving

Cal229
Fat1 g
Protein8 g
Carb46 g
  • Step 1/ 4

    Combine some of the flour, yeast, and water in a bowl and let sit for at least 2 hrs. at room temperature.
    • 20 g flour
    • g active dry yeast
    • 20 ml water
    • bowl

    Combine some of the flour, yeast, and water in a bowl and let sit for at least 2 hrs. at room temperature.

  • Step 2/ 4

    While the batter rests, wash the sunchokes and boil in a large pot of salted water. Peel and use a fork to gently mash.
    • 28 g sunchokes
    • large pot
    • peeler
    • bowl
    • fork

    While the batter rests, wash the sunchokes and boil in a large pot of salted water. Peel and use a fork to gently mash.

  • Step 3/ 4

    Add remaining yeast and water to the batter. Then add mashed sunchoke, remaining flours, and salt. On a floured work surface, knead dough and form the pain d’epi. Transfer to a parchment-lined baking sheet and let rise for at least 1.5 hrs.
    • 1⅝ g active dry yeast
    • 58 ml water
    • 90 g flour
    • 10 g whole-wheat flour
    • 2⅜ g salt
    • parchment paper
    • baking sheet

    Add remaining yeast and water to the batter. Then add mashed sunchoke, remaining flours, and salt. On a floured work surface, knead dough and form the pain d’epi. Transfer to a parchment-lined baking sheet and let rise for at least 1.5 hrs.

  • Step 4/ 4

    Preheat oven to 220°C/430°F. Use scissors to cut baguettes and create the “wheat stalk” shape. Transfer to the oven and bake for approx. 30 min. Serve with butter and enjoy!
    • butter (for serving)
    • oven
    • scissors

    Preheat oven to 220°C/430°F. Use scissors to cut baguettes and create the “wheat stalk” shape. Transfer to the oven and bake for approx. 30 min. Serve with butter and enjoy!

  • Enjoy your meal!

    Sunchoke pain d’epi (Wheat stalk bread)

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