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Before you jump to Walnut & Raisin Pain de Campagne recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got insight from reading it, now let’s go back to walnut & raisin pain de campagne recipe. To cook walnut & raisin pain de campagne you need 12 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to prepare Walnut & Raisin Pain de Campagne:
- Take 100 grams ◆Bread flour
- Use 100 grams ◆Cake flour
- Prepare 50 grams ◆Whole wheat flour (finely milled)
- Use 162 grams ◆Lukewarm water (use cold water in the summer)
- Take 10 grams ◆Sugar
- Use 3 grams ◆Salt
- Get 3 grams ◆Dry yeast
- Get 30 grams ◆ Roasted walnuts
- Get 50 grams Raisins
- Get 1 Joshinko or bread flour
- Prepare 1 Stainless steel bowl
- You need 1 Banneton (round bread rising bowl)
Instructions to make Walnut & Raisin Pain de Campagne:
- Take some roasted walnuts and finely chop them up (if they aren't roasted, the dry roast them and let them cool first).
- Bring the three flours together and then sift twice.
- Add all the ◆ ingredients into a bread machine and set it to make the dough. After it has kneaded the dough for 6~7 minutes, stop it. Add in the raisins 3 minutes after it starts kneading the dough.
- Take the dough and place it in a bowl while gently shaping it.
- Cover it with plastic wrap and use your oven's proofing setting to let the dough rise. Let the dough rise at 35℃ for 35~40 minutes until the dough doubles in size. Once it does, the first rising is done.
- After the first rising, reform the dough into a ball. Cover the dough with plastic wrap and let it rest for 20~30 minutes.
- Using a tea strainer, sift in 1/2 tablespoon of joshinko or bread flower into the banneton.
- After letting the dough rest, punch out the dough and reform it into a pretty ball. Next, place the dough into the banneton with the seam facing up, and cover it with plastic wrap.
- Let the dough proof at 35℃ for 25~30 minutes and once it's about 1.5 times larger, the second rising is done. Preheat your oven to 250℃ with the pan and bowl inside.
- Now, place parchment paper on top of the Banneton and then flip the dough over.
- With a wet knife, slash the top of the dough (about 5 mm deep).
- Take the bowl out of the oven and then line a baking tray with parchment paper. Once done, place the dough on top and then the bowl over the dough.
- Lower the heat to 210℃ and then bake for 20~25 minutes. After it has baked for 7 minutes, take the bowl off of the dough. If it seems like it's becoming too golden brown too quickly, cover it with some aluminum foil.
- Once it's done, let it cool on a cooling rack. Once cooled, put it in a plastic bag to prevent it from drying out.
- I used a 24 cm diameter, 8 cm tall stainless steel bowl. With this size, it will be okay even if the dough rises.
- It looks like this when cut. It's a simple and slightly sweet bread.
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