Try this French Country Bread - Pain De Campagne recipe, or contribute your own.
Suggest a better descriptionSTARTER: Mix water and honey in medium bowl. Add yeast; stir to dissolve. Let stand until foamy, 10 minutes. Add 1/2 cup rye flour and 1/2 cup bread flour; stir to combine. Add remaining 1/2 cup rye flour. Mix in enough bread flour to form shaggy mass that can be worked with hands. Turn out starter onto floured surface; knead 3 minutes, adding more bread flour if too sticky to work. (Starter will be doughlike in texture at this point.) Sprinkle 1 tablespoon bread flour in medium bowl. Add starter dough to bowl. Cover with plastic; let stand at room temperature overnight (starter will lose its shape and spread to a thick batter). BREAD: Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir to dissolve. Mix 3 cups bread flour and rye flour in bowl of heavy-duty mixer fitted with dough hook. Add yeast mixture and remainig 2 1/2 cups warm water; mix on low speed to blend. Add 1 cup bread flour; beat 4 minutes. Add another 1 cup bread flour and beat 4 minutes. Add enough bread flour to form shaggy mass; beat 4 minutes. Add salt and starter; continue mixing until dough pulls away from sides of bowl, adding more bread flour if too sticky to form dough, about 5 minutes. Turn out dough onto lightly floured surface; turn to coat. Transfer dough to large bowl. Cvoer with kitchen towel. Let rise at room temperature 1 hour. Generously flour 1 heavy large baking sheet and 1 heavy medium baking sheet. Punch dough down. Turn out onto floured surface. Knead until smooth, 2 minutes. Divide into 3 equal portions. Shape each into ball. Place 2 balls on large sheet and 1 on medium sheet. Cover with kitchen towels. Let rise at room temperature until doubled (test by pressing 2 fingers gently into dough; if indentations remain, dough has risen compltely), about 2 hours. Preheat oven to 450F. Place baking pan in bottom of oven; add water to create steam. Using sharp knife, cut 3 diagonal slits across top of each loaf. Place baking sheet with 2 loaves in oven. Bake until breads are deep brown and sound hollow when tapped on bottom, about 35 minutes. Transfer to rack. Place remaining loaf in oven. Bake until bread is deep brown and souds hollow when tapped on bottom, about 35 minutes. Transfer to rack and cool. Bon Appetit May 94 Typed by Didi Pahl
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Loave (340g) | ||
Recipe Makes: 3 Loaves | ||
|
||
Calories: 972 | ||
Calories from Fat: 45 (5%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3498.7mg | 121 % | |
Potassium 1006.2mg | 26 % | |
Total Carbohydrate 212.2g | 62 % | |
Dietary Fiber 40.1g | 160 % | |
Sugars, other 172.1g | ||
Protein 26.9g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 972
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.