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Whole Wheat Pain de Campagne
Whole Wheat Pain de Campagne

Before you jump to Whole Wheat Pain de Campagne recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

Everybody knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper level of exercise. Sadly, there isn’t often enough time or energy for us to really do the things we need to do. At the end of the day, most of us want to go home, not to the gym. People crave junk food, not veggies (unless they are vegetarians). You should be thankful to learn that getting healthy doesn’t always have to be super hard work. With practice you can get all of the nutritional requirements and the exercise that you need. Here are some hints to be as healthful as possible.

When you go grocery shopping, be smart about it. When you make informed and wise purchases at the grocery store, your meals will get much healthier immediately. At the conclusion of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You’re going to go home and make what you have in the cupboards. Your home should be stored with healthy foods and ingredients. In this way, even when you choose that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are lots of things you can do to become healthy. Extensive gym visits and narrowly defined diets are not always the answer. It is the little things you choose each day that really help you with weight loss and becoming healthy. Being smart about the decisions you make each day is a start. Wanting to get in as much physical exercise as possible is another. The numbers on the scale aren’t the only indicator of your health levels. You need to help make your body as strong it can be.

We hope you got insight from reading it, now let’s go back to whole wheat pain de campagne recipe. You can cook whole wheat pain de campagne using 9 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to cook Whole Wheat Pain de Campagne:
  1. Prepare 200 grams ◆Bread (strong) flour - Lys d'Or brand recommended
  2. You need 50 grams ◆Whole wheat flour (finely milled type)
  3. Get 10 grams ◆Sugar
  4. Provide 3 grams ◆Salt
  5. Prepare 3 grams ◆Dry yeast
  6. Provide 162 grams ◆Lukewarm water (use cold water in the summer)
  7. Take 1 Joshinko or bread flour
  8. You need 1 Stainless steel bowl
  9. You need 1 Banneton (round bread rising bowl)
Steps to make Whole Wheat Pain de Campagne:
  1. Combine the bread flour (Lys d'Or flour) and whole wheat flour, and sift twice.
  2. Put the ◆ ingredients in a bread machine, and start the "dough only" program. After 6 to 7 minutes stop the machine, take the dough out into a bowl, and round off lightly.
  3. Cover the bowl with plastic wrap and use your oven's "bread-rising" setting to let it proof at 35°C for 30 to 40 minutes until doubled in volume (1st rising).
  4. After the 1st rising is done, round off the dough again, cover with plastic wrap, and leave to rest for 20 to 30 minutes.
  5. Dust a banneton (round bread rising bowl) with 1/2 tablespoon of joshinko or bread flour using a tea strainer.
  6. Deflate the rested dough, and round it off so it has a smooth, taut surface. Place it in the floured banneton with the seam side facing up, and cover with plastic wrap again.
  7. Leave it to rise again at 35°C for 25 to 30 minutes until it has increased to 1.5 times its original size (2nd rising). Preheat the oven, including the oven tray and stainless steel bowl, to 250°C.
  8. Cover the banneton with a sheet of kitchen parchment paper and invert the dough onto the paper.
  9. Slash the top of the loaf 5 mm deep with a moistened knife.
  10. Take the stainless steel bowl out, place the dough, paper and all, onto the oven tray, and invert the bowl over the loaf.
  11. Lower the oven temperature to 210 °C and bake for 20 to 25 minutes. Take the bowl off 10 minutes in. If it looks like the top of the loaf is browning too fast, cover it with a piece of aluminium foil.
  12. When the bread has finished baking, leave it to cool a bit on a cooling rack, then store in a plastic bag to prevent it from drying out.
  13. I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the dough puffed up.
  14. It looks like this when sliced. It has a nice color and looks delicious.

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