Easiest Way to Make Tasty Walnut & Raisin Pain de Campagne

Garrett Boone
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Easiest Way to Make Tasty Walnut & Raisin Pain de Campagne
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Easiest Way to Make Tasty Walnut & Raisin Pain de Campagne Delicious, fresh and tasty.

Walnut & Raisin Pain de Campagne. Enjoy Planters Nuts For Your Next Snack. A walnut is the nut of any tree of the genus Juglans (Family Juglandaceae), particularly the Persian or English walnut, Juglans regia. A walnut is the edible seed of a drupe, and thus not a true botanical nut.

Nuts of the eastern black walnut (Juglans.

When elevated, apolipoprotein-B is a major risk factor for.

Walnuts (Juglans regia) are a tree nut belonging to the walnut family.

You can cook Walnut & Raisin Pain de Campagne using 12 ingredients and 16 steps. Here is how you cook that.

Ingredients of Walnut & Raisin Pain de Campagne

  1. Prepare 100 grams of ◆Bread flour.

  2. Prepare 100 grams of ◆Cake flour.

  3. It’s 50 grams of ◆Whole wheat flour (finely milled).

  4. Prepare 162 grams of ◆Lukewarm water (use cold water in the summer).

  5. You need 10 grams of ◆Sugar.

  6. You need 3 grams of ◆Salt.

  7. It’s 3 grams of ◆Dry yeast.

  8. You need 30 grams of ◆ Roasted walnuts.

  9. It’s 50 grams of Raisins.

  10. You need 1 of Joshinko or bread flour.

  11. Prepare 1 of Stainless steel bowl.

  12. Prepare 1 of Banneton (round bread rising bowl).

They originated in the Mediterranean region and Central Asia and have been part of the human diet for thousands of years.

Walnut trees are native to eastern North America but are now commonly grown in China, Iran, and within the United States in California and Arizona.

Beneath the husk of the walnut fruit is a.

Ground walnuts and walnut flour are also used for baking.

Walnut & Raisin Pain de Campagne instructions

  1. Take some roasted walnuts and finely chop them up (if they arent roasted, the dry roast them and let them cool first)..

  2. Bring the three flours together and then sift twice..

  3. Add all the ◆ ingredients into a bread machine and set it to make the dough. After it has kneaded the dough for 6~7 minutes, stop it. Add in the raisins 3 minutes after it starts kneading the dough..

  4. Take the dough and place it in a bowl while gently shaping it..

  5. Cover it with plastic wrap and use your ovens proofing setting to let the dough rise. Let the dough rise at 35℃ for 35~40 minutes until the dough doubles in size. Once it does, the first rising is done..

  6. After the first rising, reform the dough into a ball. Cover the dough with plastic wrap and let it rest for 20~30 minutes..

  7. Using a tea strainer, sift in 1/2 tablespoon of joshinko or bread flower into the banneton..

  8. After letting the dough rest, punch out the dough and reform it into a pretty ball. Next, place the dough into the banneton with the seam facing up, and cover it with plastic wrap..

  9. Let the dough proof at 35℃ for 25~30 minutes and once its about 1.5 times larger, the second rising is done. Preheat your oven to 250℃ with the pan and bowl inside..

  10. Now, place parchment paper on top of the Banneton and then flip the dough over..

  11. With a wet knife, slash the top of the dough (about 5 mm deep)..

  12. Take the bowl out of the oven and then line a baking tray with parchment paper. Once done, place the dough on top and then the bowl over the dough..

  13. Lower the heat to 210℃ and then bake for 20~25 minutes. After it has baked for 7 minutes, take the bowl off of the dough. If it seems like its becoming too golden brown too quickly, cover it with some aluminum foil..

  14. Once its done, let it cool on a cooling rack. Once cooled, put it in a plastic bag to prevent it from drying out..

  15. I used a 24 cm diameter, 8 cm tall stainless steel bowl. With this size, it will be okay even if the dough rises..

  16. It looks like this when cut. Its a simple and slightly sweet bread..

Walnuts are packed with essential fatty acids and produce an oil that is a rich emollient and is known for anti-aging properties.

The nuts have always been considered as 'brain food' perhaps because the surface structure of the walnut has a wrinkled appearance, like that of the brain.

Before you start loading up on walnuts, there are some important caveats to keep in mind: The improvements in blood lipids noted in this study were small.

This study did not determine the ideal "dose" or duration of walnut consumption.

Walnut allergy is a type of hypersensitivity reaction to food substances prepared to use these nuts.