Country Bread (Pain De Campagne) Recipe

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Country Bread (Pain De Campagne)
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Ingredients
11
Count
Nutrition
2172
Calories
Total time
215
Minutes
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Ingredients:

  • 1 cup warm water (105 f to 115 f)
  • 1 tbsp honey
  • 2 1/4 tsp dry yeast (1 packet)
  • 1 cup rye flour
  • 1 cup bread flour (about)
  • 1 tbsp bread flour
  • 2 3/4 cups warm water (105 f to 115 f)
  • 2 1/4 tsp dry yeast (1 packet)
  • 6 cups bread flour (about)
  • 3/4 cup rye flour
  • 1 1/2 tbsp fine sea salt

Directions:

  1. Starter:.
  2. 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.)
  3. 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).
  4. Bread:.
  5. 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 remaining 2 1/2 cups warm water; mix on low speed to blend. Add 1 cup bread flour; 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.
  6. Turn out dough onto lightly floured surface; turn to coat. Transfer dough to large bowl. Cover with kitchen towel. Let rise at room temperature 1 hour.
  7. 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 completely), about 2 hours.
  8. Preheat ove to 450°F 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 and cool.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2171.63 Kcal (9092 kJ)
Calories from fat 113.72 Kcal
% Daily Value*
Total Fat 12.64g 19%
Sodium 5258.14mg 219%
Potassium 1379.31mg 29%
Total Carbs 442.74g 148%
Sugars 10.85g 43%
Dietary Fiber 38.99g 156%
Protein 79.57g 159%
Vitamin C 0.1mg 0%
Iron 25.1mg 140%
Calcium 165mg 17%
Amount Per 100 g
Calories 202.36 Kcal (847 kJ)
Calories from fat 10.6 Kcal
% Daily Value*
Total Fat 1.18g 19%
Sodium 489.97mg 219%
Potassium 128.53mg 29%
Total Carbs 41.26g 148%
Sugars 1.01g 43%
Dietary Fiber 3.63g 156%
Protein 7.41g 159%
Iron 2.3mg 140%
Calcium 15.4mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43.7
    Points
  • 55
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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