Recipe of Any-night-of-the-week Whole Wheat Berry Pain de Campagne

Whole Wheat Berry Pain de Campagne - Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, whole wheat berry pain de campagne. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Whole Wheat Berry Pain de Campagne is one of the favorite food menus that are increasingly being sought by a lot of people over the internet. When you are the one who needs the recipe information, then here is the right website page. We convey the steps to how to cook combined with ingredients needed. Make sure you also display related videos as additional information.

To begin with this recipe, we must prepare a few ingredients. You may cook Whole Wheat Berry Pain de Campagne using 7 ingredients and 10 steps. Here is how you cook it.

Ingredients of Whole Wheat Berry Pain de Campagne

1. Make ready 200 grams of ■Bread (strong) flour.
2. You need 50 grams of ■Whole wheat flour.
3. Get 3 of to 4 grams ■Salt.
4. Prepare 3 grams of ■Dry yeast.
5. Make ready 160 grams of plus ■Water.
6. Prepare 60 grams of Cranberries (dried).
7. You need 60 grams of Raisins.

Whole Wheat Berry Pain de Campagne detail by detail

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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