Pain de Gruau (Fine Wheaten Bread) is a traditional Monegasque (from Monaco) recipe for a classic fin wheaten bread that's shaped into the form of a wheat sheaf before baking. The full recipe is presented here and I hope you enjoy this classic Monegasque version of: Fine Wheaten Bread (Pain de Gruau).
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This is a classic recipe for a fine French-style loaf or bread. The recipe itself comes from Monaco, hence the inclusion in the Monagasque recipes section of this site.
Combine 300g of the bread flour along with the salt, powdered milk and yeast in a large bowl. Pour in the water and mix thoroughly to form a heavy batter and the malt syrup and stir briskly to combine.
Now add the remaining flour about 75g at a time. Begin stirring with a stout wooden spoon, but when the mixture becomes difficult to stir use your hands to mix, until you have a heavy mass that is solid enough to be lifted from the bowl.
Turn the dough onto a flour-dusted work surface. Begin kneading with a push-turn-fold rhythm, pressing down firmly as you fold the dough over. Repeat this kneading process over and for about 10 minutes. Every fifth stroke lift the dough and whack it down firmly on the work surface (this helps release the gluten and aids the dough in rising and being light) . If the dough seems a little tacky sprinkle with flour as you knead, until it no longer sticks. Note that this dough will require much more kneading than an equivalent dough made with plain (all-purpose) flour.
Grease a large bowl and place the dough in this, turning to coat. Cover tightly with clingfilm then set aside at room temperature until tripled in volume (about 3 hours). Once risen knock the dough back then turn out onto your work surface once more. Knead briskly for 30 seconds then divide into six pieces. Place on greased baking trays, cover with greaseproof (waxed) paper and set aside to rest for 15 minutes.
Once the dough pieces have rested carefully roll each piece into a 45cm length. Place each length of dough on a canvas strip. Pull up folds of cloth on either side of the dough. Prop a heavy rolling pin against one fold to hold in place then place the second length of dough alongside the first, so it abuts firmly, but is separated by a fold of the cloth. Repeat the process of folding the cloth and arranging the pieces next to one another for the remaining pieces of dough then prop the open end with another heavy rolling pin.
Cover the dough pieces with greaseproof (waxed) paper and set aside to rise at room temperature for about 1 hour, or until doubled in volume. Taking each loaf in turn, roll gently off the cloth (known as a couche) onto a baking tray (place no more than three lengths of dough on a single baking tray).
Using long-bladed scissors make six evenly-spaced cuts along the length of each piece of dough. Hold the scissors at a 45°C angle and cut 2/3 of the way through the dough. Once you have made the first cut lift and turn the piece you just cut to the left (away from the main body of the loaf). Make the second cut then turn this piece to the right. Repeat the cutting and alternate turning all the way up the roll so you have 6 pointed pieces each projecting out from the main body of the loaf so the effect is that of a sheaf of wheat. Repeat with the other lengths of dough.
Place a baking dish containing 250ml of hot water in the base of an oven pre-heated to 210°C and allow to steam for 5 minutes before transferring the loaf to the oven. Bake for about 40, or until golden brown and crisp when the base of the loaf, when tapped, sound hollow) then remove from the oven, allow to cool and sere warm. Repeat the baking process with any remaining pieces of dough.
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