Made With a Bread Machine Forest Nut Pain de Campagne

Name: Made With a Bread Machine Forest Nut Pain de Campagne
Yield: 2 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

I used a recipe magazine as inspiration to make this for my husband, who is addicted to an apple pain de campagne made from another COOKPAD recipe. I used a bread machine to make this. It's best made packed with dried fruits, so you can add up to 120 g in total combined with the nuts. Try varying the mixture of fruits and nuts. I added sweet chestnuts for my chestnut-loving daughter.

The best way to slash the top of the loaf is to mist the top, dust with joshinko rice flour, and then do it in one go using a cheap razorblade. The raisins and walnuts are a must, but otherwise add whatever dried fruits you want. I added all kinds of dried fruits that I'd bought to use in baking and were left over. Recipe by Pokuchan

cookpad.japan @cookpad_jp

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Ingredients

2 servings

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
130to 140 ml ☆Water
40 grams○Walnuts
35 grams○ Peeled chestnuts (1 small bag)
40 grams○ Mixed dried fruits (raisins, cranberries etc.)
3 1/2 gramsDry yeast
1Joshinko
1 dashPoppyseeds if you have them

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Steps

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.