Easiest Way to Blends Tasty Hijiki Seaweed Pain de Campagne Using a Bread Machine

Easiest Way to Blends Tasty Hijiki Seaweed Pain de Campagne Using a Bread Machine Delicious, fresh and tasty.

Hijiki Seaweed Pain de Campagne Using a Bread Machine. Hijiki Seaweed Pain de Campagne Using a Bread Machine I made this for my daughter, who tends to have an iron deficiency, so that she could take in iron even from bread. Once soaked and rinsed, run under hot water and while the hijiki is still warm, and season with. Culinary pain de campagne flour from Moulbie.

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You can have Hijiki Seaweed Pain de Campagne Using a Bread Machine using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Hijiki Seaweed Pain de Campagne Using a Bread Machine

1. Prepare of Dried hijiki seaweed (hijiki buds).

2. It’s of ☆All purpose flour.

3. Prepare of ☆Sugar.

4. Prepare of ☆Salt.

5. It’s of ☆Dry yeast.

6. You need of ☆Lukewarm water.

7. Prepare of Sesame oil.

Make a little pocket in the middle of the flours and place the yeast inside the pocket.

Select the "dough only" program and turn the bread machine on.

Rye bread is generally heavier than wheat bread.

En général, le pain de seigle est plus dense que le pain de blé. slice of bread n noun: Refers to person, place, thing, quality, etc. (thin piece cut from loaf) tranche de pain nf nom féminin: s'utilise avec les articles "la", "l'" (devant une voyelle ou un h muet), "une".

Hijiki Seaweed Pain de Campagne Using a Bread Machine step by step

1. Rehydrate the hijiki in 2 tablespoons of water (the water is not listed in the ingredients) for about 5 minutes. Put the ☆ ingredients in a bread machine and mix for 4 minutes..

2. Put the rehydrated and drained hijiki in the bread machine and knead for 2 minutes. Do not add the soaking water. Allow to first rise to twice its volume (1st rising)..

3. Once the first rise has finished, remove the dough, form into one mass, cover with a damp cloth and let rest for 15 minutes..

4. Dust a banneton or bread-rising mold with some bread flour (not listed in the ingredients) using a tea strainer. Round off the dough neatly, and place the dough with the smooth side down in the banneton for its second rising..

5. Preheat the oven to 250 ℃. Cover the banneton with a sheet of kitchen parchment paper, and invert the dough onto the paper..

6. Slash the top of the loaf in a crisscross pattern, and drizzle some sesame oil into the slits..

7. Reduce the oven temperature from 250 to 210 ℃ and bake for 30 minutes. Please adjust the time and temperature depending on your oven..

8. This bread packed with hijiki and is delicious..

I could have just called it French Country Bread or Pain de Campagne.

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Combine the remaining ingredients in another bowl.

Coat each of the fillets with the honey-mustard mixture lightly.

Sprinkle the breadcrumb mixture over the fillets coating them evenly and well.