Walnut & Raisin Pain de Campagne
Walnut & Raisin Pain de Campagne

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, walnut & raisin pain de campagne. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Enjoy Planters Nuts For Your Next Snack. Read Customer Reviews & Find Best Sellers. A walnut is the nut of any tree of the genus Juglans (Family Juglandaceae), particularly the Persian or English walnut, Juglans regia.

Walnut & Raisin Pain de Campagne is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Walnut & Raisin Pain de Campagne is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook walnut & raisin pain de campagne using 12 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Walnut & Raisin Pain de Campagne:
  1. Make ready 100 grams ◆Bread flour
  2. Make ready 100 grams ◆Cake flour
  3. Make ready 50 grams ◆Whole wheat flour (finely milled)
  4. Get 162 grams ◆Lukewarm water (use cold water in the summer)
  5. Get 10 grams ◆Sugar
  6. Take 3 grams ◆Salt
  7. Take 3 grams ◆Dry yeast
  8. Make ready 30 grams ◆ Roasted walnuts
  9. Prepare 50 grams Raisins
  10. Make ready 1 Joshinko or bread flour
  11. Prepare 1 Stainless steel bowl
  12. Prepare 1 Banneton (round bread rising bowl)

Beneath the husk of the walnut fruit is a. English walnuts, also known as Persian walnuts, are members of the Juglandaceae family, with pecans and hickory as close relatives. They grow in a tan shell about the size of a golf ball with a. Walnuts are edible seeds from the trees of Juglans genus.

Steps to make Walnut & Raisin Pain de Campagne:
  1. Take some roasted walnuts and finely chop them up (if they aren't roasted, the dry roast them and let them cool first).
  2. Bring the three flours together and then sift twice.
  3. Add all the ◆ ingredients into a bread machine and set it to make the dough. After it has kneaded the dough for 6~7 minutes, stop it. Add in the raisins 3 minutes after it starts kneading the dough.
  4. Take the dough and place it in a bowl while gently shaping it.
  5. Cover it with plastic wrap and use your oven's proofing setting to let the dough rise. Let the dough rise at 35℃ for 35~40 minutes until the dough doubles in size. Once it does, the first rising is done.
  6. After the first rising, reform the dough into a ball. Cover the dough with plastic wrap and let it rest for 20~30 minutes.
  7. Using a tea strainer, sift in 1/2 tablespoon of joshinko or bread flower into the banneton.
  8. After letting the dough rest, punch out the dough and reform it into a pretty ball. Next, place the dough into the banneton with the seam facing up, and cover it with plastic wrap.
  9. Let the dough proof at 35℃ for 25~30 minutes and once it's about 1.5 times larger, the second rising is done. Preheat your oven to 250℃ with the pan and bowl inside.
  10. Now, place parchment paper on top of the Banneton and then flip the dough over.
  11. With a wet knife, slash the top of the dough (about 5 mm deep).
  12. Take the bowl out of the oven and then line a baking tray with parchment paper. Once done, place the dough on top and then the bowl over the dough.
  13. Lower the heat to 210℃ and then bake for 20~25 minutes. After it has baked for 7 minutes, take the bowl off of the dough. If it seems like it's becoming too golden brown too quickly, cover it with some aluminum foil.
  14. Once it's done, let it cool on a cooling rack. Once cooled, put it in a plastic bag to prevent it from drying out.
  15. I used a 24 cm diameter, 8 cm tall stainless steel bowl. With this size, it will be okay even if the dough rises.
  16. It looks like this when cut. It's a simple and slightly sweet bread.

They are round, single-seeded fruits of the walnut tree. The fruit and seed of walnut are enclosed in a thick, inedible husk. The shell of the fruit that encloses the kernel is hard and two-halved. Walnuts are nutritious kernels obtained from the tree belonging to the Juglandaceae family, in the genus, Juglans. The nuts have been revered since ancient times as the symbol of intellectuality.

So that’s going to wrap this up for this special food walnut & raisin pain de campagne recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!