Our Family's Tried And True Pain De Campagne Recipe by cookpad.japan
Cooking Instructions 1 Roast the walnuts in a un-preheated oven at 170°C for 10 minutes, and let cool. (The walnuts taste nuttier this way.) 2 Soak the raisins in boiling water, leave for a while and then drain into a colander. Pat dry very well with paper towels. 3 Make the dough (you can do this in a bread machine). Mix the bread flour, whole wheat flour, cane sugar, salt and dry yeast together, and add the lukewarm water to it little by little. 4 When the dough comes together roughly, knead it. You don't have to knead it for too long. 5 When it's about 80% kneaded, add the walnuts and raisins and knead them in. (Wrap them in the dough, and fold them in.) 6 Round out the dough, and let it rise (1st rising), covered with plastic wrap. 7 When it has almost doubled in volume, poke it with a finger; the hole should remain. Punch the dough down. 8 Cover with a tightly wrung out moistened kitchen towel, and leave to rest (about 10 minutes). 9 In the meantime, flour a banneton or bread rising mold (this flour is not included in the ingredient list). Be generous! 10 When the dough has rested, round it out again, pinch the seams closed, and place with the seam side up in the banneton. Cover with a tightly wrung out moistened kitchen towel and leave for the 2nd rising. 11 When the dough has risen to about 80% of the banneton, invert it onto a baking sheet. 12 This is how the dough looks when it's inverted out of the mold. This is where the look of the loaf is decided, so do it carefully! 13 Score the loaf on four sides. (You can score the tops with a cross-hair, or any pattern you like.) 14 Bake in a preheated 220°C oven for about 25 minutes. (Adjust the temperature and baking time depending on your oven and your preferred level of doneness, etc.) 15 Sliced, the bread looks like this. It's packed with walnuts and raisins. 1 Roast the walnuts in a un-preheated oven at 170°C for 10 minutes, and let cool. (The walnuts taste nuttier this way.) 1 Roast the walnuts in a un-preheated oven at 170°C for 10 minutes, and let cool. (The walnuts taste nuttier this way.) 2 Soak the raisins in boiling water, leave for a while and then drain into a colander. Pat dry very well with paper towels. 2 Soak the raisins in boiling water, leave for a while and then drain into a colander. Pat dry very well with paper towels. 3 Make the dough (you can do this in a bread machine). Mix the bread flour, whole wheat flour, cane sugar, salt and dry yeast together, and add the lukewarm water to it little by little. 3 Make the dough (you can do this in a bread machine). Mix the bread flour, whole wheat flour, cane sugar, salt and dry yeast together, and add the lukewarm water to it little by little. 4 When the dough comes together roughly, knead it. You don't have to knead it for too long. 4 When the dough comes together roughly, knead it. You don't have to knead it for too long. 5 When it's about 80% kneaded, add the walnuts and raisins and knead them in. (Wrap them in the dough, and fold them in.) 5 When it's about 80% kneaded, add the walnuts and raisins and knead them in. (Wrap them in the dough, and fold them in.) 6 Round out the dough, and let it rise (1st rising), covered with plastic wrap. 6 Round out the dough, and let it rise (1st rising), covered with plastic wrap. 7 When it has almost doubled in volume, poke it with a finger; the hole should remain. Punch the dough down. 7 When it has almost doubled in volume, poke it with a finger; the hole should remain. Punch the dough down. 8 Cover with a tightly wrung out moistened kitchen towel, and leave to rest (about 10 minutes). 8 Cover with a tightly wrung out moistened kitchen towel, and leave to rest (about 10 minutes). 9 In the meantime, flour a banneton or bread rising mold (this flour is not included in the ingredient list). Be generous! 9 In the meantime, flour a banneton or bread rising mold (this flour is not included in the ingredient list). Be generous! 10 When the dough has rested, round it out again, pinch the seams closed, and place with the seam side up in the banneton. Cover with a tightly wrung out moistened kitchen towel and leave for the 2nd rising. 10 When the dough has rested, round it out again, pinch the seams closed, and place with the seam side up in the banneton. Cover with a tightly wrung out moistened kitchen towel and leave for the 2nd rising. 11 When the dough has risen to about 80% of the banneton, invert it onto a baking sheet. 11 When the dough has risen to about 80% of the banneton, invert it onto a baking sheet. 12 This is how the dough looks when it's inverted out of the mold. This is where the look of the loaf is decided, so do it carefully! 12 This is how the dough looks when it's inverted out of the mold. This is where the look of the loaf is decided, so do it carefully! 13 Score the loaf on four sides. (You can score the tops with a cross-hair, or any pattern you like.) 13 Score the loaf on four sides. (You can score the tops with a cross-hair, or any pattern you like.) 14 Bake in a preheated 220°C oven for about 25 minutes. (Adjust the temperature and baking time depending on your oven and your preferred level of doneness, etc.) 14 Bake in a preheated 220°C oven for about 25 minutes. (Adjust the temperature and baking time depending on your oven and your preferred level of doneness, etc.) 15 Sliced, the bread looks like this. It's packed with walnuts and raisins. 15 Sliced, the bread looks like this. It's packed with walnuts and raisins. 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