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We hope you got benefit from reading it, now let’s go back to hijiki seaweed pain de campagne using a bread machine recipe. To make hijiki seaweed pain de campagne using a bread machine you only need 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Hijiki Seaweed Pain de Campagne Using a Bread Machine:
- Prepare 3 grams Dried hijiki seaweed (hijiki buds)
- Provide 200 grams ☆All purpose flour
- Provide 5 grams ☆Sugar
- Get 3 grams ☆Salt
- Take 3 grams ☆Dry yeast
- Use 120 grams ☆Lukewarm water
- Take 1 dash Sesame oil
Steps to make Hijiki Seaweed Pain de Campagne Using a Bread Machine:
- Rehydrate the hijiki in 2 tablespoons of water (the water is not listed in the ingredients) for about 5 minutes. Put the ☆ ingredients in a bread machine and mix for 4 minutes.
- Put the rehydrated and drained hijiki in the bread machine and knead for 2 minutes. Do not add the soaking water. Allow to first rise to twice its volume (1st rising).
- Once the first rise has finished, remove the dough, form into one mass, cover with a damp cloth and let rest for 15 minutes.
- Dust a banneton or bread-rising mold with some bread flour (not listed in the ingredients) using a tea strainer. Round off the dough neatly, and place the dough with the smooth side down in the banneton for its second rising.
- Preheat the oven to 250 ℃. Cover the banneton with a sheet of kitchen parchment paper, and invert the dough onto the paper.
- Slash the top of the loaf in a crisscross pattern, and drizzle some sesame oil into the slits.
- Reduce the oven temperature from 250 to 210 ℃ and bake for 30 minutes. Please adjust the time and temperature depending on your oven.
- This bread packed with hijiki and is delicious.
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