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Before you jump to Red Wine Pain de Campagne recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is nowadays much more popular than in the past and rightfully so. The overall economy is impacted by the number of men and women who suffer from diseases such as hypertension, which is directly associated with poor eating habits. Everywhere you look, people are encouraging you to live a more healthy way of living but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a bad way. A lot of people typically believe that healthy diets require a great deal of work and will significantly change the way they live and eat. In reality, however, merely making a few minor changes can positively impact day-to-day eating habits.
Initially, you will have to be extremely careful when food shopping that you don’t unthinkingly put things in your cart that you no longer want to eat. For instance, did you ever think to check how much sugar and salt are in your breakfast cereal? Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a regular part of your new healthy eating regimen.
As you can see, it’s not difficult to begin integrating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to red wine pain de campagne recipe. To cook red wine pain de campagne you need 7 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Red Wine Pain de Campagne:
- Prepare 125 grams Bread (strong) flour
- Get 125 grams Cake flour
- Get 63 grams Whole wheat bread (strong) flour
- Prepare 4 grams Salt
- Prepare 3 grams Dry yeast
- You need 100 grams ❤Red wine
- Take 110 grams ❤Water
Steps to make Red Wine Pain de Campagne:
- Warm up the ❤ liquids to about body temperature. Put all the ingredients including the dry yeast in a bread machine and start the kneading program. Take the dough out after 6 minutes.
- Round off the dough, put it in a bowl, and leave it for the 1st rising Let it rise in a 30°C oven for 60 minutes.
- When the dough has doubled in volume, and a finger poked into it leaves a hole that doesn't fill in, the dough has risen enough.
- Bash the dough lightly with your palms to deflate it, round it off again and place it seam side down. Cover with plastic wrap and a tightly wrung out moistened kitchen towel, and let it rest for 20 minutes.
- While the dough rests, dust the banneton with bread flour using a tea strainer.
- After the dough has rested, slap it lightly again to deflate, round it off again and put it in the banneton seam side up.
- Time for the 2nd rising Use your oven's bread-rising setting at 30°C for 50 minutes When the dough is done proofing, preheat the oven to 240°C.
- Very gently invert the risen dough in the banneton onto a parchment paper lined baking tray. Slash the top.
- Turn the down the oven temperature from 240°C to 220°C, and bake the bread for 22 minutes. Done!
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