Hi, I am Joana. Today, I will show you a way to make walnut & raisin pain de campagne recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Walnut & Raisin Pain de Campagne Recipe
Walnut & Raisin Pain de Campagne is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Walnut & Raisin Pain de Campagne is something which I have loved my entire life.
To be with this recipe, we have to prepare a few ingredients. You can cook walnut & raisin pain de campagne using 12 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Walnut & Raisin Pain de Campagne:
- Get ◆Bread flour
- Take ◆Cake flour
- Get ◆Whole wheat flour (finely milled)
- Make ready ◆Lukewarm water (use cold water in the summer)
- Take ◆Sugar
- Prepare ◆Salt
- Take ◆Dry yeast
- Make ready ◆ Roasted walnuts
- Make ready Raisins
- Prepare Joshinko or bread flour
- Take Stainless steel bowl
- Prepare Banneton (round bread rising bowl)
Steps 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.
So that’s going to wrap it up with this distinctive dish walnut & raisin pain de campagne recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
