Campagne Chock Full of Nuts

Name: Campagne Chock Full of Nuts
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 50 grams Whole wheat flour; 50 grams Rye flour; 10 grams Soft brown sugar; 4 grams Salt; 110 grams Water; 110 grams Soy milk; 4 grams Dry yeast; 40 grams ★Walnuts; 30 grams ★Almonds; 30 grams ★Cashew nuts; 30 grams ★Raisins

cookpad.japan @cookpad_jp

The nutty bread I had at the bakery was so good that I wanted to try recreating it at home.

Chop the nuts to any size you like. The bakery chopped them quite small. For my child, I chopped the nuts even smaller to make it easier to eat. Recipe by Miyanbo

The nutty bread I had at the bakery was so good that I wanted to try recreating it at home.

Chop the nuts to any size you like. The bakery chopped them quite small. For my child, I chopped the nuts even smaller to make it easier to eat. Recipe by Miyanbo

cookpad.japan @cookpad_jp

The nutty bread I had at the bakery was so good that I wanted to try recreating it at home.

Chop the nuts to any size you like. The bakery chopped them quite small. For my child, I chopped the nuts even smaller to make it easier to eat. Recipe by Miyanbo

The nutty bread I had at the bakery was so good that I wanted to try recreating it at home.

Chop the nuts to any size you like. The bakery chopped them quite small. For my child, I chopped the nuts even smaller to make it easier to eat. Recipe by Miyanbo

Saved

Ingredients

200 gramsBread (strong) flour
50 gramsWhole wheat flour
50 gramsRye flour
10 gramsSoft brown sugar
4 gramsSalt
110 gramsWater
110 gramsSoy milk
4 gramsDry yeast
40 grams★Walnuts
30 grams★Almonds
30 grams★Cashew nuts
30 grams★Raisins

Saved

Steps

1

Roast the walnuts for 10 minutes in an oven preheated to 170°C. (Be careful not to burn them). Boil the raisins and drain well. Chop the nuts into suitable sizes. (Check the helpful hints.)
2

Kneading by hands: Mix all the ingredients except for the ★ ingredients. After kneading for 5 minutes, mix the ★ ingredients and keep kneading. It's a bit hard to knead with nuts, but the dough will start to come together in about 5 minutes. Then roll into a ball, put the dough into a bowl spread with oil lightly, cover, and wrap. Leave to proof for the 1st rising until the dough has increased to double in size.
3

By bread maker: Put all the ingredients except for the ★ ingredients into a bread maker. Start with the kneading course. Add the ★ ingredients at the mix signal and leave until the 1st rising.
4

When the dough increases to double in size, punch the dough down and form it again. Rest for 20 minutes.
5

Form the dough into oval shapes and place on a baking sheet. Rest for the 2nd rising. In the photo, I made 1 big oval and 4 small ones.
6

When the dough has increased 1.5 to 2 times, sprinkle the rye flour with a tea strainer and make a slit. Bake for 25 minutes in an oven preheated to 200°C.
7

For moisture, I used 40 g of heavy cream (you can whip it if you want) and 180 g of water. The picture shows the bread pre-fermentation, but even then it's already fluffy.