Whole Wheat Berry Pain de Campagne
Whole Wheat Berry Pain de Campagne

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, whole wheat berry pain de campagne. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Whole Wheat Berry Pain de Campagne is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Whole Wheat Berry Pain de Campagne is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook whole wheat berry pain de campagne using 7 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Whole Wheat Berry Pain de Campagne:
  1. Make ready 200 grams ■Bread (strong) flour
  2. Make ready 50 grams ■Whole wheat flour
  3. Prepare 3 to 4 grams ■Salt
  4. Take 3 grams ■Dry yeast
  5. Make ready 160 grams plus ■Water
  6. Take 60 grams Cranberries (dried)
  7. Get 60 grams Raisins
Instructions to make Whole Wheat Berry Pain de Campagne:
  1. Put all the ■ ingredients in a bowl, and knead. If you are using a bread machine, mix the dough for 10 minutes.
  2. When the dough comes together, mix in the cranberries and raisins and knead them in so that they don't get crushed. If using a bread machine, knead for about 2 minutes after adding them.
  3. Form the dough so that the dried fruits don't stick out on the surface, and let the dough rise (1st rising).
  4. When the dough doubles in volume, the 1st rising is done.
  5. If the dough is sticky, flour the work surface and then press out the dough to an even thickness.
  6. Fold the top and bottom edges of the dough towards the middle, and fold in the left and right sides too, so that the surface of the dough is smooth and taut. Pinch the seams securely closed.
  7. Put the dough in a banneton (bread proofing mold or basket), or use a proofing mat, and leave the dough to rise again (2nd rising) for 1 hour. Flour the banneton generously beforehand.
  8. Preheat the oven to 250°C so that it will be heated up by the time the dough has finished rising. Slash the top of the dough in any way you like.
  9. Bake the dough for 10 minutes at 250°C, then bake at 200°C for another 15 to 20 minutes. Please watch the bread and adjust the baking times and temperature depending on your oven.
  10. Here it is freshly baked It has a nice and hard, crispy crust.

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