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Pain de Campagne With Seeds and Dried Fruit
Pain de Campagne With Seeds and Dried Fruit

Before you jump to Pain de Campagne With Seeds and Dried Fruit recipe, you may want to read this short interesting healthy tips about Goodies that give You Energy.

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While searching for a convenient healthy snack, make sure you remember about yogurt. In fact, many people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. As a snack, however, yogurt is one of the very best things you can reach for. It is made up of a great deal of calcium, proteins, and B vitamins. Yogurt is easy for the body to digest and, dependent on the type of culture made use of to make the yogurt youre eating, can also help regulate your digestive system. Try adding some healthy nuts to unsweetened yogurt for a healthy snack idea. It’s an simple way to lessen sugar while still enjoying a yummy snack.

You will not have to look far to find a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s easy to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to pain de campagne with seeds and dried fruit recipe. To cook pain de campagne with seeds and dried fruit you need 8 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Pain de Campagne With Seeds and Dried Fruit:
  1. Use 250 grams ☆Bread (strong) flour made from domestically grown wheat
  2. Provide 30 grams ☆Dry seed mix (usually has sesame, pumpkin, poppy, sunflower etc. seeds)
  3. Take 10 grams ☆Sugar
  4. Provide 4 grams ☆Natural salt
  5. Provide 100 grams Natural leaven or bread starter
  6. Take 165 grams or so Milk
  7. You need 25 grams Mixed dried fruits (or dried figs)
  8. You need 50 to 60 grams Cream cheese (cut into small cubes)
Instructions to make Pain de Campagne With Seeds and Dried Fruit:
  1. Put the ☆ ingredients in a bowl, and mix them up with a whisk.
  2. Add the starter and cut it in with a pastry scraper. Add the milk gradually until the dough is no longer floury, then knead it well.
  3. Add the dried fruits (figs) and knead some more.
  4. When the dough comes together, round it off, cover the bowl with plastic wrap, and start the 1st rising.
  5. When the dough has increased to 2 to 2 1/2 times its original volume, the 1st rise is done!
  6. Take the dough out onto a generously floured mat, and spread it out into a rectangle. Put half the cream cheese on one side of the dough…
  7. …fold the dough in half, and add a bit more than half of the remaining cream cheese on one half…
  8. …fold in half again, put the rest of the cream cheese in the middle, and wrap the dough around it.
  9. Place the dough with the seam side facing up in a flour-dusted banetton, cover with plastic wrap and leave for the 2nd rising until the dough has increased to 1.5 to 2 times its original size.
  10. Take the banetton carefully off the dough, and slash the top. Preheat the oven to 250°C, lower the heat to 230°C and bake for 25 to 28 minutes.
  11. This one was made with an apple juice and black tea starter.
  12. This version was made with a wild berry starter, and formed into 2 oval shaped slashed loaves. I use 200 g of domestic bread flour and 50 g of whole wheat flour.
  13. This version was made with a frozen mango starter, formed into one oval shaped slashed loaf. I need to work on my loaf-forming skills.

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