Healthy food is nutrients that involves a number vitamins and minerals that the body wants to stay healthy. For that we can't just prepare dinner foodstuff especially for kin we love. If you are looking for ideas for cooking for the family at present or desire to cook dinner this Whole Wheat Pain de Campagne recipe then you've come to the right place. Uncover the finest Whole Wheat Pain de Campagne recipes in basic terms on our blog and discover other recipes too. We current in basic terms the best of those Whole Wheat Pain de Campagne recipes.
Start through studying the articles on organic dwelling tips that debate this Stamina Modifying Food.
You can consume these stamina-boosting meals to help enhance your energy, which is always busy with activities. Stamina-enhancing meals are necessary as a resource of power for the body, adding for the paintings of the brain. Stamina is the force to endure, both bodily and mentally, over a longer period of time. To preserve stamina, the most effective manner is to stay a healthy lifestyle and devour a variety of nutritious foods.
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Interesting isn't it, healthy residing is a need not a choice. Optimistically you will cash in on the item above. Now we come lower back to the whole wheat pain de campagne recipe. To make whole wheat pain de campagne you only need 9 ingredients and 14 steps. Here's how to cook the recipe..
The ingredients needed to make Whole Wheat Pain de Campagne:
- Prepare 200 grams of ◆Bread (strong) flour - Lys d'Or brand recommended.
- You need 50 grams of ◆Whole wheat flour (finely milled type).
- Get 10 grams of ◆Sugar.
- Use 3 grams of ◆Salt.
- Provide 3 grams of ◆Dry yeast.
- You need 162 grams of ◆Lukewarm water (use cold water in the summer).
- You need 1 of Joshinko or bread flour.
- Prepare 1 of Stainless steel bowl.
- Prepare 1 of Banneton (round bread rising bowl).
Instructions 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..
Don't forget to share this Whole Wheat Pain de Campagne recipe with everyone so that they are able to also get the benefits. Thanks for travelling my blog, have a nice day.