Easiest Way to Prepare Perfect Red Wine Pain de Campagne

Easiest Way to Prepare Perfect Red Wine Pain de Campagne Delicious, fresh and tasty.

Red Wine Pain de Campagne. Great recipe for Red Wine Pain de Campagne. I made this just to use up some leftover red wine, but the loaf stayed moist even without butter or sugar. The alcohol in the red wine evaporates when the bread is baked, so even if you have small children or don't like alcohol, you can enjoy this bread.

Red Wine Pain de Campagne I made this just to use up some leftover red wine, but the loaf stayed moist even without butter or sugar.

The alcohol in the red wine evaporates when the bread is baked, so even if you have small children or don't like alcohol, you can enjoy this bread too.

Pain de campagne (French: "country bread") is a traditional French sourdough bread loaf made with a mix of refined flour, and whole grain wheat and rye flours.

You can cook Red Wine Pain de Campagne using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Red Wine Pain de Campagne

1. You need 125 grams of Bread (strong) flour.

2. Prepare 125 grams of Cake flour.

3. Prepare 63 grams of Whole wheat bread (strong) flour.

4. You need 4 grams of Salt.

5. Prepare 3 grams of Dry yeast.

6. It’s 100 grams of ❤Red wine.

7. It’s 110 grams of ❤Water.

The inclusion of rye flour in this bread has its origin in the fact that a small amount of rye was often grown among other wheat in France, and then both were harvested and milled together ().

Pain de Campagne means country bread, and it is as varied as the French countryside.

Mix the olive oil and mustard in a salad bowl and season generously with sea salt and freshly ground black pepper.

Tip the salad leaves into the bowl on top of salad servers to protect them from the dressing.

Red Wine Pain de Campagne instructions

1. Warm up the ❤ liquids to about body temperature. Put all the ingredients including the dry yeast in a bread machine and start the kneading program. Take the dough out after 6 minutes..

2. Round off the dough, put it in a bowl, and leave it for the 1st rising Let it rise in a 30°C oven for 60 minutes..

3. When the dough has doubled in volume, and a finger poked into it leaves a hole that doesnt fill in, the dough has risen enough..

4. Bash the dough lightly with your palms to deflate it, round it off again and place it seam side down. Cover with plastic wrap and a tightly wrung out moistened kitchen towel, and let it rest for 20 minutes..

5. While the dough rests, dust the banneton with bread flour using a tea strainer..

6. After the dough has rested, slap it lightly again to deflate, round it off again and put it in the banneton seam side up..

7. Time for the 2nd rising Use your ovens bread-rising setting at 30°C for 50 minutes When the dough is done proofing, preheat the oven to 240°C..

8. Very gently invert the risen dough in the banneton onto a parchment paper lined baking tray. Slash the top..

9. Turn the down the oven temperature from 240°C to 220°C, and bake the bread for 22 minutes. Done!.

Pain de campagne, or "country bread", is rustic bread baked throughout all regions of French.

There really is no one correct way to make a Pain de campagne loaf; the formulas are as varied as are the traditions of shaping the loaves.

Pain de campagne can be made with a natural leaven or with baker's yeast.

The pan bagnat (pronounced [pɑ̃ baˈɲa]) (pan bagna, and alternatively in French as pain bagnat) is a sandwich that is a specialty of Nice, France.

The sandwich is composed of pain de campagne, a whole wheat bread, enclosing the classic salade niçoise, a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper.