Sunchoke pain d’epi (Wheat stalk bread)

Name: Sunchoke pain d’epi (Wheat stalk bread)
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 10
Cuisine: International
Ingredients: 5 oz sunchokes; 4.5 cups flour; 1.25 tbsp active dry yeast; 1.75 cups water; 0.25 cup whole-wheat flour; 2 tsp salt; butter (for serving)

Based on 4 ratings

In app

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

MetricImperial

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)

Utensils

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

Nutrition per serving

Cal229

Fat1 g

Protein8 g

Carb46 g

Step 1/4
- 20 g flour
- ⅜ 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
- 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
- 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
- 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!