Recipe: Yummy Pain de Campagne With Seeds and Dried Fruit

Recipe: Yummy Pain de Campagne With Seeds and Dried Fruit Delicious, fresh and tasty.

Pain de Campagne With Seeds and Dried Fruit. Great recipe for Pain de Campagne With Seeds and Dried Fruit. When I bought this dried seed mixture, I really wanted to make a pain de campagne with this combination. The baking time is a guideline only, so please adjust.

Prefect For Spreading with butter and enjoy alone or as a tasty accompaniment to salad.: prev list next.

Perfect for use in bread machines or hand baking.

Their Pain de Campagne mix makes a classic country French loaf found in boulangeries throughout France.

You can have Pain de Campagne With Seeds and Dried Fruit using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients of Pain de Campagne With Seeds and Dried Fruit

1. You need 250 grams of ☆Bread (strong) flour made from domestically grown wheat.

2. Prepare 30 grams of ☆Dry seed mix (usually has sesame, pumpkin, poppy, sunflower etc. seeds).

3. It’s 10 grams of ☆Sugar.

4. Prepare 4 grams of ☆Natural salt.

5. It’s 100 grams of Natural leaven or bread starter.

6. Prepare 165 grams of or so Milk.

7. It’s 25 grams of Mixed dried fruits (or dried figs).

8. You need 50 of to 60 grams Cream cheese (cut into small cubes).

The fruit mixture: figs, apricots, raisins and prunes: This shows the dough with the first one-third of the fruit, ready incorporation: Fruit mixed in, dough shaped and panned: Second rise complete and ready for the oven: And the finished bread: Oh, and I baked off Leader's pain de campagne that was begun last evening: Not a bad day in the kitchen!

Take a small mixing bowl and add the dried fruit and most of the almonds (leave a few to top the loaves with) to a bowl.

Sprinkle dried rose petals on top for a pretty presentation.

It is a yummy French bread that is worth the wait..

Pain de Campagne With Seeds and Dried Fruit instructions

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..

Overview Information Apricot is the fruit from an apricot tree.

The fruit and fruit juice are used as medicine.

Apricot is used for asthma, constipation, infertility, vaginal infections, and other.

Now that we've mastered basic doughs, it's time to get creative.

These two variations on the country bread we did last week incorporate nuts and dried fruits.