I love the shape of wheat stalk bread (epi bread), it is a great bread for entertaining (picnics or dinner party) - it is so easy for people to take an individual 'bun'. 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

 

Ingredients

175 g Bakers' Magic Gluten free flour

25 g Maize starch

25 g Potato starch

1 - 2 tsp Psyllium husk

2 Eggs

1 tsp Yeast

2 tsp Sugar

1 tsp Salt

260 - 270 g Warm water*

35 g Oil

 

Optional - Egg wash + sesame seeds to sprinkle

 

Extra oil for putting dough on trays

*This amount of water includes the 50 g required for pre incubating the yeast.

 

I've made epi bread with both light & dark Bakers' Magic blends. If you are using the blend containing golden flaxseed use approximately 1.5 tsp of psyllium and 270 g of water. 

 

 

Method

Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 50 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

I usually whiz all the dry ingredients in a food processor before mixing in the wet ingredients. 

Place all ingredients into the mixing bowl of a stand mixer (including pre-incubated yeast). 

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides.

Let the mix sit for 5 minutes in the bowl.

Line a tray with baking paper. Put a little oil on the surface. 

Put a bit of oil on a suitable work surface (bench, baking paper, pastry mat). Bring the dough out and place on the oiled surface.

Gently shape the dough into a log. As the dough will be soft use the baking paper to start forming the roll. 

Let the log proof for approximately 20 mins in a warm moist environment. 

Oil some scissors to cut into the log. "Hold the scissors at a 45 degree angle and cut about 3/4 the way through. Lay the cut piece to one side and then continue cutting up the loaf laying the next piece to the opposite side. Be extra careful not to cut the dough all the way through." (From How to Make Epi Bread:Wheat stalk bread - Baker Bettie). 

Optional - brush the top of the dough with egg wash and sprinkle with sesame seeds. 

Prove the cut dough for another 20 min (approximately). 

Turn oven on to 190 C (fan forced).

Bake at 190 C for approximately 30 min. The time will vary depending on the individual oven & what your toppings are. If your oven has a hot spot turn the trays halfway through baking.

Cool for approximately 5 - 10 mins before eating. 

Simply enjoy!