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Before you jump to Whole Wheat Pain de Campagne recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Making the decision to eat healthily offers incredible benefits and is becoming a more popular way of life. The overall economy is impacted by the number of people who suffer from diseases such as hypertension, which is directly linked to poor eating habits. No matter where you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. It is likely that many people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, just making a few small changes can positively affect daily eating habits.
These types of changes are easy to accomplish with all kinds of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil, for example, is loaded with monounsaturated fats which are known as the good fats that combat the effects of bad cholesterol. It also is a good source of vitamin E which is great for your skin, among other things. Although you may already eat a lot of fruits and leafy greens, you may want to consider how fresh they are. Organic foods are a superb option and will reduce any possible exposure to deadly chemical substances. If you can find a good local supplier of fresh fruit and leafy greens, you can also ingest foods that have not lost their nutrients due to storage or not being harvested at the right time.
As you can see, it’s not at all difficult to start integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to whole wheat pain de campagne recipe. To cook whole wheat pain de campagne you only need 9 ingredients and 14 steps. Here is how you do that.
The ingredients needed to cook Whole Wheat Pain de Campagne:
- Use 200 grams ◆Bread (strong) flour - Lys d'Or brand recommended
- You need 50 grams ◆Whole wheat flour (finely milled type)
- You need 10 grams ◆Sugar
- Provide 3 grams ◆Salt
- Provide 3 grams ◆Dry yeast
- You need 162 grams ◆Lukewarm water (use cold water in the summer)
- Get 1 Joshinko or bread flour
- You need 1 Stainless steel bowl
- Provide 1 Banneton (round bread rising bowl)
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.
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