Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, whole wheat pain de campagne. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Pain de Campagne - Country French Bread Pain de Campagne - Country French Bread. Stir in the whole wheat flour until the mixture resembles a thick batter. Generously dust two lined bannetons or towel-lined large bowls with whole wheat flour.
Whole Wheat Pain de Campagne is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Whole Wheat Pain de Campagne is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have whole wheat pain de campagne using 9 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Whole Wheat Pain de Campagne:
- Make ready 200 grams ◆Bread (strong) flour - Lys d'Or brand recommended
- Prepare 50 grams ◆Whole wheat flour (finely milled type)
- Get 10 grams ◆Sugar
- Prepare 3 grams ◆Salt
- Get 3 grams ◆Dry yeast
- Prepare 162 grams ◆Lukewarm water (use cold water in the summer)
- Make ready 1 Joshinko or bread flour
- Prepare 1 Stainless steel bowl
- Prepare 1 Banneton (round bread rising bowl)
It needs a little patience, but not much effort, and the wonderfully flavorful loaf is most definitely worth it. Pain de campagne (French: "country bread") is a traditional French sourdough bread loaf made with a mix of refined flour, and whole grain wheat and rye flours. The inclusion of rye flour in this bread has its origin in the fact that a small amount of rye was often grown among other wheat in France, and then both were harvested and milled together (). Pain de campagne or country bread is a traditional, rustic bread that is prepared throughout France.
Steps to make Whole Wheat Pain de Campagne:
- Combine the bread flour (Lys d'Or flour) and whole wheat flour, and sift twice.
- Put the ◆ ingredients in a bread machine, and start the "dough only" program. After 6 to 7 minutes stop the machine, take the dough out into a bowl, and round off lightly.
- Cover the bowl with plastic wrap and use your oven's "bread-rising" setting to let it proof at 35°C for 30 to 40 minutes until doubled in volume (1st rising).
- After the 1st rising is done, round off the dough again, cover with plastic wrap, and leave to rest for 20 to 30 minutes.
- Dust a banneton (round bread rising bowl) with 1/2 tablespoon of joshinko or bread flour using a tea strainer.
- Deflate the rested dough, and round it off so it has a smooth, taut surface. Place it in the floured banneton with the seam side facing up, and cover with plastic wrap again.
- Leave it to rise again at 35°C for 25 to 30 minutes until it has increased to 1.5 times its original size (2nd rising). Preheat the oven, including the oven tray and stainless steel bowl, to 250°C.
- Cover the banneton with a sheet of kitchen parchment paper and invert the dough onto the paper.
- Slash the top of the loaf 5 mm deep with a moistened knife.
- Take the stainless steel bowl out, place the dough, paper and all, onto the oven tray, and invert the bowl over the loaf.
- Lower the oven temperature to 210 °C and bake for 20 to 25 minutes. Take the bowl off 10 minutes in. If it looks like the top of the loaf is browning too fast, cover it with a piece of aluminium foil.
- When the bread has finished baking, leave it to cool a bit on a cooling rack, then store in a plastic bag to prevent it from drying out.
- I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the dough puffed up.
- It looks like this when sliced. It has a nice color and looks delicious.
It can be found in numerous boulangeries. Most versions of pain de campagne are made with a mixture of white, whole wheat, and rye flour, water, salt, and either baker's yeast or a natural leavening agent. Pain de Campagne, country bread, is a French bread typically made with a combination of mostly white flour with added whole wheat or rye flour. The leavening can be from either a starter or commercial yeast. I came up with this recipe, which still uses whole wheat, whole rye and white flour–classic components of the pain de campagne loaf.
So that’s going to wrap this up with this exceptional food whole wheat pain de campagne recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
