Black Pain de Campagne

Name: Black Pain de Campagne
Yield: 1 serving
Cuisine: American
Ingredients: 285 grams ☆ Bread (strong) flour; 15 grams ☆Black cocoa powder; 24 grams ☆Sugar; 4 grams ☆Salt; 3 grams ☆Dry yeast; 220 to 230 grams Milk; 50 grams ★Banana chips; 20 grams ★Walnuts (lightly roasted); 35 grams ★Rum soaked raisins (homemade recommended); 235 grams ☆ Bread (strong) flour; 15 grams ☆Black cocoa powder; 24 grams ☆Sugar; 4 grams ☆Salt; 100 grams Bread starter (leaven); 165 to 175 grams Milk; 50 grams ★Banana chips; 20 grams ★Walnuts (lightly roasted); 35 grams ★Rum soaked raisins (homemade recommended)

cookpad.japan @cookpad_jp

I adapted "Rum chocolate bread using raisin leaven and a bread machine"using a book I read some time ago to make a pain de campagne version.

In steps 7 and 8, I punched the dough down once during the 1st rising.
If small children are going to eat this, use cocoa powder and raisins.
The baking times are approximate, so please adjust to your oven.
If it looks like the top of the loaf is getting burned, cover with a piece of aluminum foil. Recipe by ducksoup

I adapted "Rum chocolate bread using raisin leaven and a bread machine"using a book I read some time ago to make a pain de campagne version.

cookpad.japan @cookpad_jp

I adapted "Rum chocolate bread using raisin leaven and a bread machine"using a book I read some time ago to make a pain de campagne version.

Saved

Ingredients

1 serving

For the dry yeast version:
285 grams☆ Bread (strong) flour
15 grams☆Black cocoa powder
24 grams☆Sugar
4 grams☆Salt
3 grams☆Dry yeast
220to 230 grams Milk
50 grams★Banana chips
20 grams★Walnuts (lightly roasted)
35 grams★Rum soaked raisins (homemade recommended)
For the homemade leaven (starter) version:
235 grams☆ Bread (strong) flour
15 grams☆Black cocoa powder
24 grams☆Sugar
4 grams☆Salt
100 gramsBread starter (leaven)
165to 175 grams Milk
50 grams★Banana chips
20 grams★Walnuts (lightly roasted)
35 grams★Rum soaked raisins (homemade recommended)

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Steps

1

Crush the walnuts roughly. Snap the banana chips in half and soak in hot water for about a minute. Drain off the rum soaked raisins.
2

If you are making the natural leaven version, you don't need to soak the banana chips in hot water! Split the chips into quarters.
3

I recommend using homemade rum-soaked raisins rather than the kind sold to make desserts.
4

Please refer to steps 1 to 5 and 9 offor the natural leaven procedure.
https://cookpad.wasmer.app/us/recipes/146272-pain-de-campagne-with-seeds-and-dried-fruit

Pain de Campagne With Seeds and Dried Fruit
5

Put the ☆ ingredients in a bowl, and mix together with a whisk.
6

Add the milk, and fold it together using a pastry scraper until the dough is no longer floury.
7

Please adjust the amount of milk so that the dough is easy to knead. I used 230 g of milk this time.
8

Add the ★ ingredients and knead some more. Round off into a ball, and leave for the 1st rising.
9

When the dough has doubled in volume, the 1st rising is done! Punch it down, round it off smoothly again, and let it rest for 15 minutes.
10

Form into a round ball with a smooth surface again, put into a banneton (round bread mold) with the seam side up, cover with plastic wrap and leave to rise again (2nd rising).
11

There's a lot of additions, so it might be hard to form a proper loaf.
12

Take it carefully out of the banneton, and slash the top in any pattern you like.
13

It looks like this when you slice through it after baking.
14

Bake in a preheated 250°C oven, lowered to 230°C, for 25 to 28 minutes.