Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, our family's tried-and-true pain de campagne. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Our Family's Tried-and-True Pain de Campagne is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Our Family's Tried-and-True Pain de Campagne is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have our family's tried-and-true pain de campagne using 8 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Our Family's Tried-and-True Pain de Campagne:

1. Prepare 150 grams Bread (strong) flour
2. Get 100 grams Whole wheat flour
3. Take 1 tbsp Raw cane sugar
4. Get 1 tsp Salt
5. Prepare 1 tsp Instant dry yeast
6. Prepare 175 to 185 ml Lukewarm water
7. Take 70 grams Walnuts
8. Prepare 50 grams Raisins

Steps to make Our Family's Tried-and-True Pain de Campagne:

1. Roast the walnuts in a un-preheated oven at 170°C for 10 minutes, and let cool. (The walnuts taste nuttier this way.)
2. Soak the raisins in boiling water, leave for a while and then drain into a colander. Pat dry very well with paper towels.
3. Make the dough (you can do this in a bread machine). Mix the bread flour, whole wheat flour, cane sugar, salt and dry yeast together, and add the lukewarm water to it little by little.
4. When the dough comes together roughly, knead it. You don't have to knead it for too long.
5. When it's about 80% kneaded, add the walnuts and raisins and knead them in. (Wrap them in the dough, and fold them in.)
6. Round out the dough, and let it rise (1st rising), covered with plastic wrap.
7. When it has almost doubled in volume, poke it with a finger; the hole should remain. Punch the dough down.
8. Cover with a tightly wrung out moistened kitchen towel, and leave to rest (about 10 minutes).
9. In the meantime, flour a banneton or bread rising mold (this flour is not included in the ingredient list). Be generous!
10. When the dough has rested, round it out again, pinch the seams closed, and place with the seam side up in the banneton. Cover with a tightly wrung out moistened kitchen towel and leave for the 2nd rising.
11. When the dough has risen to about 80% of the banneton, invert it onto a baking sheet.
12. This is how the dough looks when it's inverted out of the mold. This is where the look of the loaf is decided, so do it carefully!
13. Score the loaf on four sides. (You can score the tops with a cross-hair, or any pattern you like.)
14. Bake in a preheated 220°C oven for about 25 minutes. (Adjust the temperature and baking time depending on your oven and your preferred level of doneness, etc.)
15. Sliced, the bread looks like this. It's packed with walnuts and raisins.
16. Ready to serve and ENJOY!

So that’s going to wrap it up with this special food our family's tried-and-true pain de campagne recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!