Recipe of Delicious Made With a Bread Machine Forest Nut Pain de Campagne

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Made With a Bread Machine Forest Nut Pain de Campagne. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Made With a Bread Machine Forest Nut Pain de Campagne Recipe.

You can have Made With a Bread Machine Forest Nut Pain de Campagne using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Made With a Bread Machine Forest Nut Pain de Campagne

1. Prepare 150 grams of ☆Bread (strong) flour.
2. It’s 50 grams of ☆ Whole wheat flour (Graham flour if you have it).
3. Take 15 grams of ☆ Brown sugar (or powdered dark brown sugar).
4. You need 20 grams of ☆Shortening.
5. Make ready 3 1/2 grams of ☆Salt.
6. Make ready 130 of to 140 ml ☆Water.
7. Make ready 40 grams of ○Walnuts.
8. Take 35 grams of ○ Peeled chestnuts (1 small bag).
9. Make ready 40 grams of ○ Mixed dried fruits (raisins, cranberries etc.).
10. Take 3 1/2 grams of Dry yeast.
11. Take 1 of Joshinko.
12. It’s 1 dash of Poppyseeds if you have them.

Made With a Bread Machine Forest Nut Pain de Campagne step by step

1. Roast the walnuts in a 160°C 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..
2. 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..
3. When the dough has rested, roll each ball of dough out into a flat circle and roll up from the edge..
4. Pinch the seam to close securely. Fold back both pointed ends too and secure, to form an oval shaped loaf..
5. 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 220°C..
6. 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..
7. Bake for 20 to 25 minutes at 220°C and it's done. The crispy, natural sweetness is so good!.
8. You can also just bake it in the bread machine using a timer..