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Whole Wheat Pain de Campagne
Whole Wheat Pain de Campagne

Before you jump to Whole Wheat Pain de Campagne recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

For the most part, people have been trained to think that “comfort” foods are bad for the body and have to be avoided. Often, if your comfort food is made of candy or other junk foods, this holds true. Soemtimes, comfort foods can be perfectly nourishing and good for us to eat. There are a number of foods that, when you eat them, can improve your mood. If you seem to be a little bit down and in need of an emotional pick me up, try some of these.

Eggs, you might be amazed to find out, are wonderful at battling depression. Just make sure that you do not throw away the egg yolk. The egg yolk is the part of the egg that is the most important in terms of helping raise your mood. Eggs, the yolk particularly, are rich in B vitamins. B vitamins can really help you elevate your mood. This is because they help in bettering the function of your neural transmitters, the parts of your brain that dictate your mood. Try to eat an egg and feel happier!

So you see, you don’t need to stuff your face with junk food when you are wanting to feel better! Try several of these instead!

We hope you got benefit from reading it, now let’s go back to whole wheat pain de campagne recipe. You can have whole wheat pain de campagne using 9 ingredients and 14 steps. Here is how you do that.

The ingredients needed to make Whole Wheat Pain de Campagne:
  1. Prepare 200 grams ◆Bread (strong) flour - Lys d'Or brand recommended
  2. Get 50 grams ◆Whole wheat flour (finely milled type)
  3. Use 10 grams ◆Sugar
  4. Prepare 3 grams ◆Salt
  5. You need 3 grams ◆Dry yeast
  6. Use 162 grams ◆Lukewarm water (use cold water in the summer)
  7. Take 1 Joshinko or bread flour
  8. You need 1 Stainless steel bowl
  9. Prepare 1 Banneton (round bread rising bowl)
Instructions to make Whole Wheat Pain de Campagne:
  1. Combine the bread flour (Lys d'Or flour) and whole wheat flour, and sift twice.
  2. 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.
  3. 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).
  4. After the 1st rising is done, round off the dough again, cover with plastic wrap, and leave to rest for 20 to 30 minutes.
  5. Dust a banneton (round bread rising bowl) with 1/2 tablespoon of joshinko or bread flour using a tea strainer.
  6. 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.
  7. 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.
  8. Cover the banneton with a sheet of kitchen parchment paper and invert the dough onto the paper.
  9. Slash the top of the loaf 5 mm deep with a moistened knife.
  10. Take the stainless steel bowl out, place the dough, paper and all, onto the oven tray, and invert the bowl over the loaf.
  11. 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.
  12. 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.
  13. I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the dough puffed up.
  14. It looks like this when sliced. It has a nice color and looks delicious.

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