Pain de Campagne With Walnuts and Cranberries: 5 minutes in a Bread Maker

Name: Pain de Campagne With Walnuts and Cranberries: 5 minutes in a Bread Maker
Cuisine: American
Ingredients: 100 grams Bread (strong) flour; 100 grams Cake flour; 1 tsp Instant dry yeast; 1 tbsp Sugar; 1 tsp Salt; 50 grams Walnuts (crushed); 50 grams Dried cranberries; 150 ml Water

cookpad.japan @cookpad_jp

This is my favorite bread. You don't need to divide the dough or rest it - just knead and round off. It's probably much easier to bake than you think, so I hope you will all give it a try.

Adjust the rising time depending on the temperature and your oven's bread-rising mode and so on. Recipe by saku_nana

This is my favorite bread. You don't need to divide the dough or rest it - just knead and round off. It's probably much easier to bake than you think, so I hope you will all give it a try.

Adjust the rising time depending on the temperature and your oven's bread-rising mode and so on. Recipe by saku_nana

cookpad.japan @cookpad_jp

This is my favorite bread. You don't need to divide the dough or rest it - just knead and round off. It's probably much easier to bake than you think, so I hope you will all give it a try.

Adjust the rising time depending on the temperature and your oven's bread-rising mode and so on. Recipe by saku_nana

This is my favorite bread. You don't need to divide the dough or rest it - just knead and round off. It's probably much easier to bake than you think, so I hope you will all give it a try.

Adjust the rising time depending on the temperature and your oven's bread-rising mode and so on. Recipe by saku_nana

Saved

Ingredients

100 gramsBread (strong) flour
100 gramsCake flour
1 tspInstant dry yeast
1 tbspSugar
1 tspSalt
50 gramsWalnuts (crushed)
50 gramsDried cranberries
150 mlWater

Saved

Steps

1

Put all ingredients in the bread maker and let it knead for 5 minutes.
2

Take out the dough, and place it on a flour-dusted work surface. Shape it into a ball.
3

Wrap the dough with plastic film and let it rise for 50 minutes. Poke with a flour-dusted finger and make a hole. If the hole disappear, the dough has risen enough. If the hole fills back in the dough needs more time to rise.
4

Punch the dough down with your palm to deflate it.
5

Shape the dough into a ball a gain and place in a floured banneton or bread-rising basket. If you don't have a banneton, a 20cm diameter bowl is fine too. Cover with plastic film, and let the dough rise for 50 minutes.
6

Preheat the oven with a baking tray inside to 250℃ in the meantime.
7

When the dough has finished rising (it should rise to the edge of the basket), invert it onto a sheet of kitchen parchment paper.
8

Slash a cross on top of the loaf with a razorblade or similar.
9

Take out the very hot baking tray from the preheated oven (and close the oven door immediately). Place the dough on the baking tray with the kitchen parchment paper. Spray water in the oven and put the baking tray back to the oven.
10

Set the temperature on the preheated oven to 210 °C, and bake for 30 minutes.
11

If you change the filling to chocolate, you'll have chocolate pain de campagne.