Sunchoke pain d’epi (Wheat stalk bread)

Based on 3 ratings

Johanna 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 👌
20
min.
Preparation
30
min.
Baking
210
min.
Resting

Ingredients

Servings:-10+
140 g sunchokes
550 g flour
10 g active dry yeast
390 ml water
50 g whole-wheat flour
12 g salt
butter (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
229
Protein
8 g
Fat
1 g
Carb
46 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.
    • 100 g flour
    • 2 g active dry yeast
    • 100 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.
    • 140 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.
    • 8 g active dry yeast
    • 290 ml water
    • 450 g flour
    • 50 g whole-wheat flour
    • 12 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!