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Before you jump to Soy Milk & Brown Sugar Syrup Pain de Campagne recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.
Enjoying healthy foods can make all the difference in the way you feel. Whenever we eat more healthy foods and less of the detrimental ones we generally feel much better. A salad tends to make us feel a lot better than a piece of pizza (physically anyway). Selecting healthier food choices can be tough when it’s snack time. You can spend several hours at the supermarket searching for an ideal snack foods to allow you to feel healthy. Here are a few healthy snacks that you can use when you need an instant pick me up.
If you are looking for a fast snack, you can’t go completely wrong with a whole grain one. Starting your working day with a piece of whole grain toast can give you that additional boost you need to get going. Eating on the run can be more healthy with whole fiber chips and crackers. Whole grains are usually better than refined grains present in white bread.
You will not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to soy milk & brown sugar syrup pain de campagne recipe. To make soy milk & brown sugar syrup pain de campagne you only need 6 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Soy Milk & Brown Sugar Syrup Pain de Campagne:
- You need 220 grams Wheat flour milled from domestically grown wheat
- Prepare 30 grams Whole wheat flour
- Provide 4 grams Salt
- Take 30 grams Kuromitsu
- Provide 160 grams Soy milk
- Use 3 grams Instant dry yeast
Steps to make Soy Milk & Brown Sugar Syrup Pain de Campagne:
- Combine and knead together all the ingredients.
- Once kneaded together allow to rise until doubled in volume (1st rising).
- Deflate the dough, round it off, and leave to rest for 15 minutes. Form into a round, smooth loaf and place into a floured banneton (bread-rising mold) for its 2nd rising.
- Slash the top of the loaf and mist with water. Preheat the oven to 250℃, then lower the temperature to 230℃ and bake for 7 minutes. Then lower to 200℃ and bake for another 17 minutes. It always makes me so happy when it's done.
- It bakes up beautifully - nice and puffy.
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