Black Pain de Campagne. Pain de campagne means "country bread" in French; it's our rustic equivalent of a sourdough. Now, of course you can buy bread at your local bakery, or you can throw some ingredients in a bread maker and hope for the best, but this beautiful loaf is so simple to make and it's the real thing. Great recipe for Black Pain de Campagne.
If small children are going to eat this, use cocoa powder and raisins. This recipe should hope to end any negative thoughts about this bread, it is truly fantastic. The depth of flavour that comes from the rye flour with a combination of lightness and warmth from the white and. You can cook Black Pain de Campagne using 20 ingredients and 14 steps. Here is how you cook it.
Ingredients of Black Pain de Campagne
- It’s of For the dry yeast version:.
- It’s 285 grams of ☆ Bread (strong) flour.
- You need 15 grams of ☆Black cocoa powder.
- You need 24 grams of ☆Sugar.
- It’s 4 grams of ☆Salt.
- Prepare 3 grams of ☆Dry yeast.
- You need 220 of to 230 grams Milk.
- Prepare 50 grams of ★Banana chips.
- It’s 20 grams of ★Walnuts (lightly roasted).
- Prepare 35 grams of ★Rum soaked raisins (homemade recommended).
- You need of For the homemade leaven (starter) version:.
- It’s 235 grams of ☆ Bread (strong) flour.
- It’s 15 grams of ☆Black cocoa powder.
- It’s 24 grams of ☆Sugar.
- It’s 4 grams of ☆Salt.
- You need 100 grams of Bread starter (leaven).
- It’s 165 of to 175 grams Milk.
- It’s 50 grams of ★Banana chips.
- You need 20 grams of ★Walnuts (lightly roasted).
- It’s 35 grams of ★Rum soaked raisins (homemade recommended).
Pain de campagne (French: "country bread") is a traditional French sourdough bread loaf made with a mix of refined flour, and whole grain wheat and rye flours. The inclusion of rye flour in this bread has its origin in the fact that a small amount of rye was often grown among other wheat in France, and then both were harvested and milled together (). Pain de campagne or country bread is a traditional, rustic bread that is prepared throughout France. It can be found in numerous boulangeries.
Black Pain de Campagne step by step
- Crush the walnuts roughly. Snap the banana chips in half and soak in hot water for about a minute. Drain off the rum soaked raisins..
- If you are making the natural leaven version, you don't need to soak the banana chips in hot water! Split the chips into quarters..
- I recommend using homemade rum-soaked raisins rather than the kind sold to make desserts..
- Please refer to steps 1 to 5 and 9 offor the natural leaven procedure. https://cookpad.com/us/recipes/146272-pain-de-campagne-with-seeds-and-dried-fruit.
- Put the ☆ ingredients in a bowl, and mix together with a whisk..
- Add the milk, and fold it together using a pastry scraper until the dough is no longer floury..
- Please adjust the amount of milk so that the dough is easy to knead. I used 230 g of milk this time..
- Add the ★ ingredients and knead some more. Round off into a ball, and leave for the 1st rising..
- When the dough has doubled in volume, the 1st rising is done! Punch it down, round it off smoothly again, and let it rest for 15 minutes..
- Form into a round ball with a smooth surface again, put into a banneton (round bread mold) with the seam side up, cover with plastic wrap and leave to rise again (2nd rising)..
- There's a lot of additions, so it might be hard to form a proper loaf..
- Take it carefully out of the banneton, and slash the top in any pattern you like..
- It looks like this when you slice through it after baking..
- Bake in a preheated 250°C oven, lowered to 230°C, for 25 to 28 minutes..
Most versions of pain de campagne are made with a mixture of white, whole wheat, and rye flour, water, salt, and either baker's yeast or a natural leavening agent. Pain de Campagne – Country French Bread Pain de Campagne – Country French Bread. Pain de campagne ("country bread" in French), also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French villages had communal ovens where the townsfolk.