Made With a Bread Machine Forest Nut Pain de Campagne
- 150 grams Bread (strong) flour
- 50 grams Whole wheat flour (Graham flour if you have it)
- 15 grams Brown sugar (or powdered dark brown sugar)
- 20 grams Shortening
- 3 1/2 grams Salt
- 130 to 140 ml Water
- 40 grams Walnuts
- 35 grams Peeled chestnuts (1 small bag)
- 40 grams Mixed dried fruits (raisins, cranberries etc.)
- 3 1/2 grams Dry yeast
- 1 Joshinko
- 1 dash Poppyseeds if you have them
- Roast the walnuts in a 160C oven for 10 minutes, watching it so it doesn't get burned.
- Put all the ingredients in the bread machine.
- Put the nuts and dried fruits in the side container if the machine has one, and the dry yeast in the yeast container if there is one.
- Choose the raisin bread program and switch the machine on.
- Take the dough out after the 1st rising and divide into two.
- Round out each portion of dough, cover with plastic and rest for 10 minutes.
- When the dough has rested, roll each ball of dough out into a flat circle and roll up from the edge.
- Pinch the seam to close securely.
- Fold back both pointed ends too and secure, to form an oval shaped loaf.
- Line a baking sheet with kitchen parchment paper, and place the loaves on it, seam side down.
- Cover with plastic wrap and use the oven's bread rising setting to raise the dough (2nd rising) for 20 to 25 minutes.
- When the 2nd rising is done, take the dough out and start preheating the oven to 220C.
- Mist the raised dough with a mister, dust with the joshinko flour using a tea strainer.
- Slash the top of each loaf in a leaf pattern using a razorblade.
- Optionally sprinkle with poppyseeds.
- Bake for 20 to 25 minutes at 220C and it's done.
- The crispy, natural sweetness is so good!
- You can also just bake it in the bread machine using a timer.
bread, whole wheat flour, brown sugar, shortening, salt, water, walnuts, chestnuts, raisins, yeast, joshinko, them
Taken from cookpad.com/us/recipes/143159-made-with-a-bread-machine-forest-nut-pain-de-campagne (may not work)