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Pain de Campagne With Lots of Whole Wheat Flour
Pain de Campagne With Lots of Whole Wheat Flour

Before you jump to Pain de Campagne With Lots of Whole Wheat Flour recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit As Well As Healthy.

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You have to remember your mother and father telling you to actually eat your vegetables, that is mainly because this is very important for a healthy and balanced body. Along with possessing a variety of vitamins and minerals, you will additionally find that some vegetables also provide potassium. One of the vegetables that can provide you with the potassium you will need is broccoli. Something different you might like to try is the next time you make a salad try working with spinach as opposed to your traditional lettuce as you will find that there are a lot more nutrients that can be found in those leaves.

By simply following some of the suggestions above you will see that you can be living a healthier life. Also if you remove all the refined food that you shouldn’t be eating anyway, you might find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to pain de campagne with lots of whole wheat flour recipe. You can cook pain de campagne with lots of whole wheat flour using 9 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to cook Pain de Campagne With Lots of Whole Wheat Flour:
  1. Take 100 grams ◆Bread (strong) flour
  2. Prepare 100 grams ◆Whole wheat flour (finely milled type)
  3. Take 10 grams ◆Sugar
  4. You need 3 grams ◆Salt
  5. Provide 3 grams ◆Dry yeast
  6. Use 130 grams ◆Lukewarm water (use cold water in the summer)
  7. You need 1 Joshinko or bread flour
  8. Provide 1 Stainless steel bowl
  9. Get 1 Banneton (round bread rising bowl)
Instructions to make Pain de Campagne With Lots of Whole Wheat Flour:
  1. Combine the bread and whole wheat flours, and sift twice.
  2. Put all 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 it off lightly.
  3. Cover with plastic wrap and use your oven's "bread rising" setting to let it proof for 30 to 40 minutes at 35°C, or until it has doubled in volume (1st rising).
  4. After the 1st rising has completed, round off the dough again, cover with plastic and leave to rest for 20 to 30 minutes.
  5. Dust the banneton with joshinko or bread flour using a tea strainer.
  6. Deflate the rested dough, and round it off again so that it has a smooth, taut surface. Put the dough in the banneton seam side up, and cover with plastic wrap.
  7. Let it rise (2nd rising) at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original size. Preheat the oven, including the baking sheet and the 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 with a moistened knife about 5 mm deep.
  10. Take the stainless steel bowl out of the oven, and put the dough, paper and all, on the baking sheet. 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 is browning too fast, cover it with aluminum foil.
  12. When the bread is baked, cool it on a rack and then store in a plastic bag to prevent it from drying out.
  13. I used a 24 cm diameter, 8 cm deep stainless steel bowl. This bowl worked fine even when the dough rose up in the oven.
  14. It looks like this when sliced. It's a deeply flavored bread with lots of whole wheat.
  15. I made this version with 100 g each of bread and cake flour, 50 g of whole wheat flour, 162 g of lukewarm water (cold water in the summer), and the same amount of the other ingredients as in the recipe above.

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