Wreath with poppy seeds in Pain D'epi baguette style. Bread to be torn off - yeast wreath for the Easter table

Pain d'epi is a French baguette shaped like an ear of wheat. This time, instead of baguettes, I formed two large baguettes and cut them with scissors just before baking. I put the cut corners once to the left, once to the right and baked. Here are two yeast wreaths perfect for the Easter table.

We can put a bowl with eggs, horseradish, beetroot or colorful Easter eggs into the baked wreaths. A yeast wreath on the Easter table is not only a decoration, it is also delicious bread to tear off, piece by piece...



  • 150g of water
  • 150 g of bread flour type 750
  • 5 g fresh yeast


  • Leaven
  • 350 ​​g of bread flour type 750
  • 30 g of poppy seeds
  • 170g of water
  • 10 g of fresh yeast
  • 8 - 10 g of salt


  1. The day before baking, mix the ingredients for the sourdough, cover and leave to ferment at room temperature for 18 - 24 hours.
  2. The next day, mix 350 g of flour and 170 g of water, cover and leave for 1 hour.
  3. After an hour, add the leaven, yeast dissolved in a tablespoon of water, poppy seeds, salt and knead the dough.
  4. The dough is best kneaded in a mixer with a hook.
  5. Knead for 5 - 10 minutes, until the dough becomes elastic and pulls away from the sides of the bowl.
  6. Cover and leave to rise for 2 hours.
  7. During rising, fold the dough every 30 minutes.
  8. Folding - with a hand moistened with water, grab the dough from one side, stretch it slightly and put it inside the dough. Repeat the action 3 - 4 times on all sides.
  9. Cover and repeat every 30 minutes.
  10. After 2 hours, when the dough has risen, divide it in half.
  11. We form two balls and slightly flatten them.
  12. Use the dough to form two large bagels. Press your thumb in the center of each portion and gently stretch with your fingers to enlarge the opening.
  13. After forming the bagel, cover it with a cloth and let stand for 45 minutes.
  14. Preheat the oven to 230°C.
  15. Just before baking, cut the obwarzanki using the same method as baguettes "kłos wheat " according to the formula.
  16. Cut in a circle with scissors at an angle of 45 degrees at a distance of 2 - 3 cm.
  17. Put the cut corners slightly to the side, alternately, once to the left, once to the right.
  18. Bake for the first 8 minutes with steam (with a bowl of hot water), the next 8 - 12 minutes without steam.
  19. We're cooling on the grate.

also check

Ka'ak - Lebanese yeast street bread in the shape of a bag


Easter yeast bunnies, spelled buns with maple syrup


Wheat rolls prepared with the salt-yeast method


Eggs with avocado mousse and peppercorn, or watercress



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