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Before you jump to Our Family's Tried-and-True Pain de Campagne recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
A lot of us have been trained to think that comfort foods are terrible and are to be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this holds true. Other times, though, comfort foods can be altogether nourishing and it’s good for you to consume them. There are some foods that really can improve your moods when you eat them. If you feel a little bit down and in need of an emotional pick me up, try some of these.
Put together several trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all good for elevating your mood. This is because seeds and nuts have plenty of magnesium which increases your brain’s serotonin levels. Serotonin is the “feel good” natural substance that tells your brain how you feel all the time. The more serotonin in your brain, the better you’ll feel. Not just that but nuts, specifically, are a fantastic source of protein.
Now you realize that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try a few of these hints instead.
We hope you got insight from reading it, now let’s go back to our family's tried-and-true pain de campagne recipe. You can cook our family's tried-and-true pain de campagne using 8 ingredients and 15 steps. Here is how you do it.
The ingredients needed to prepare Our Family's Tried-and-True Pain de Campagne:
- Use 150 grams Bread (strong) flour
- Provide 100 grams Whole wheat flour
- Get 1 tbsp Raw cane sugar
- You need 1 tsp Salt
- Provide 1 tsp Instant dry yeast
- Prepare 175 to 185 ml Lukewarm water
- Provide 70 grams Walnuts
- Get 50 grams Raisins
Instructions to make Our Family's Tried-and-True Pain de Campagne:
- Roast the walnuts in a un-preheated oven at 170°C for 10 minutes, and let cool. (The walnuts taste nuttier this way.)
- Soak the raisins in boiling water, leave for a while and then drain into a colander. Pat dry very well with paper towels.
- Make the dough (you can do this in a bread machine). Mix the bread flour, whole wheat flour, cane sugar, salt and dry yeast together, and add the lukewarm water to it little by little.
- When the dough comes together roughly, knead it. You don't have to knead it for too long.
- When it's about 80% kneaded, add the walnuts and raisins and knead them in. (Wrap them in the dough, and fold them in.)
- Round out the dough, and let it rise (1st rising), covered with plastic wrap.
- When it has almost doubled in volume, poke it with a finger; the hole should remain. Punch the dough down.
- Cover with a tightly wrung out moistened kitchen towel, and leave to rest (about 10 minutes).
- In the meantime, flour a banneton or bread rising mold (this flour is not included in the ingredient list). Be generous!
- When the dough has rested, round it out again, pinch the seams closed, and place with the seam side up in the banneton. Cover with a tightly wrung out moistened kitchen towel and leave for the 2nd rising.
- When the dough has risen to about 80% of the banneton, invert it onto a baking sheet.
- This is how the dough looks when it's inverted out of the mold. This is where the look of the loaf is decided, so do it carefully!
- Score the loaf on four sides. (You can score the tops with a cross-hair, or any pattern you like.)
- Bake in a preheated 220°C oven for about 25 minutes. (Adjust the temperature and baking time depending on your oven and your preferred level of doneness, etc.)
- Sliced, the bread looks like this. It's packed with walnuts and raisins.
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