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Before you jump to Chocolate Pain de Campagne with Coconut and Nuts recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is nowadays a good deal more popular than in the past and rightfully so. Poor diet is a leading factor in health problems such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get us to follow a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that lots of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, however, to make some simple changes that can start to make a good impact on our daily eating habits.
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To sum up, it is easy to start to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to chocolate pain de campagne with coconut and nuts recipe. To make chocolate pain de campagne with coconut and nuts you need 12 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Chocolate Pain de Campagne with Coconut and Nuts:
- Provide 240 grams All purpose flour
- Use 10 grams Unsweetened cocoa powder
- Take 4 grams Salt
- Use 15 grams Sugar
- Take 175 grams Milk
- Provide 3 grams Dried yeast
- Get 20 grams ● Shredded coconut
- Take 30 grams ● Roasted nuts
- Get 40 grams ○ Chocolate chips
- You need If you use homemade natural yeast starter
- Take 100 grams Homemade natural yeast starter
- Take 165 grams Milk
Steps to make Chocolate Pain de Campagne with Coconut and Nuts:
- Add ingredients in a bowl except for those marked ● and ○. Mix, knead well, then add the ● ingredients. Knead until evenly mixed. Leave to proof. (1st rising)
- After the dough has proofed, punch the air out and form into a round shape. Rest for 20 minutes.
- Now, roll the dough out like in this picture and top with the ○ chocolate. Fold the dough around the chocolate and make round shape again. Transfer this into a bread-rising container dusted with flour (not listed). Leave to proof. (2nd rising)
- Take the dough out from the container and cut slits on the top like in this picture. Bake in an oven preheated to 230°C for 8 minutes, then turn down to 210°C for another 17-20 minutes.
- This recipe used sudachi citron with natural yeast starter
- This used mint extract with natural yeast starter. I love this herb and chocolate combination!
- This used raisin extract with natural yeast starter. Mixed with black cocoa powder and soy milk.
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