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Before you jump to Pain de Campagne With Seeds and Dried Fruit recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods May Help You Stay Fit And Also Healthy.
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Citrus fruit will be one of the best things that you can have for your desserts, instead of having a piece of cake or perhaps ice cream. Citrus fruits additionally provide you with vitamin C, together with other vitamins and also minerals that can certainly help keep you healthy. One desert that I have always liked is orange pieces combined together with shredded coconut and mixed together with a light honey dressing.
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We hope you got benefit from reading it, now let’s go back to pain de campagne with seeds and dried fruit recipe. You can have pain de campagne with seeds and dried fruit using 8 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to make Pain de Campagne With Seeds and Dried Fruit:
- You need 250 grams ☆Bread (strong) flour made from domestically grown wheat
- Get 30 grams ☆Dry seed mix (usually has sesame, pumpkin, poppy, sunflower etc. seeds)
- Provide 10 grams ☆Sugar
- Take 4 grams ☆Natural salt
- Provide 100 grams Natural leaven or bread starter
- Use 165 grams or so Milk
- You need 25 grams Mixed dried fruits (or dried figs)
- Take 50 to 60 grams Cream cheese (cut into small cubes)
Instructions to make Pain de Campagne With Seeds and Dried Fruit:
- Put the ☆ ingredients in a bowl, and mix them up with a whisk.
- Add the starter and cut it in with a pastry scraper. Add the milk gradually until the dough is no longer floury, then knead it well.
- Add the dried fruits (figs) and knead some more.
- When the dough comes together, round it off, cover the bowl with plastic wrap, and start the 1st rising.
- When the dough has increased to 2 to 2 1/2 times its original volume, the 1st rise is done!
- Take the dough out onto a generously floured mat, and spread it out into a rectangle. Put half the cream cheese on one side of the dough…
- …fold the dough in half, and add a bit more than half of the remaining cream cheese on one half…
- …fold in half again, put the rest of the cream cheese in the middle, and wrap the dough around it.
- Place the dough with the seam side facing up in a flour-dusted banetton, cover with plastic wrap and leave for the 2nd rising until the dough has increased to 1.5 to 2 times its original size.
- Take the banetton carefully off the dough, and slash the top. Preheat the oven to 250°C, lower the heat to 230°C and bake for 25 to 28 minutes.
- This one was made with an apple juice and black tea starter.
- This version was made with a wild berry starter, and formed into 2 oval shaped slashed loaves. I use 200 g of domestic bread flour and 50 g of whole wheat flour.
- This version was made with a frozen mango starter, formed into one oval shaped slashed loaf. I need to work on my loaf-forming skills.
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