Pain de Campagne With Seeds and Dried Fruit
Pain de Campagne With Seeds and Dried Fruit

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, pain de campagne with seeds and dried fruit. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pain de Campagne With Seeds and Dried Fruit is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Pain de Campagne With Seeds and Dried Fruit is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have pain de campagne with seeds and dried fruit using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Pain de Campagne With Seeds and Dried Fruit:
  1. Make ready 250 grams ☆Bread (strong) flour made from domestically grown wheat
  2. Get 30 grams ☆Dry seed mix (usually has sesame, pumpkin, poppy, sunflower etc. seeds)
  3. Make ready 10 grams ☆Sugar
  4. Prepare 4 grams ☆Natural salt
  5. Prepare 100 grams Natural leaven or bread starter
  6. Prepare 165 grams or so Milk
  7. Prepare 25 grams Mixed dried fruits (or dried figs)
  8. Get 50 to 60 grams Cream cheese (cut into small cubes)
Instructions to make Pain de Campagne With Seeds and Dried Fruit:
  1. Put the ☆ ingredients in a bowl, and mix them up with a whisk.
  2. Add the starter and cut it in with a pastry scraper. Add the milk gradually until the dough is no longer floury, then knead it well.
  3. Add the dried fruits (figs) and knead some more.
  4. When the dough comes together, round it off, cover the bowl with plastic wrap, and start the 1st rising.
  5. When the dough has increased to 2 to 2 1/2 times its original volume, the 1st rise is done!
  6. Take the dough out onto a generously floured mat, and spread it out into a rectangle. Put half the cream cheese on one side of the dough…
  7. …fold the dough in half, and add a bit more than half of the remaining cream cheese on one half…
  8. …fold in half again, put the rest of the cream cheese in the middle, and wrap the dough around it.
  9. Place the dough with the seam side facing up in a flour-dusted banetton, cover with plastic wrap and leave for the 2nd rising until the dough has increased to 1.5 to 2 times its original size.
  10. Take the banetton carefully off the dough, and slash the top. Preheat the oven to 250°C, lower the heat to 230°C and bake for 25 to 28 minutes.
  11. This one was made with an apple juice and black tea starter.
  12. This version was made with a wild berry starter, and formed into 2 oval shaped slashed loaves. I use 200 g of domestic bread flour and 50 g of whole wheat flour.
  13. This version was made with a frozen mango starter, formed into one oval shaped slashed loaf. I need to work on my loaf-forming skills.

So that’s going to wrap this up with this exceptional food pain de campagne with seeds and dried fruit recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!