Pain de Campagne
The French are passionate about their bread – historically, the shaving of bakers’ heads for selling underweight bread was not uncommon. This loaf typifies French bread – a big, bold, hearty loaf full of flavour. Serve toasted or with cheese, it’s a must try!
Ingredients
- 400 g strong white flour plus extra for dusting
- 100 g rye flour
- 10 g salt
- 20 g yeast
- 50 g butter softened
- 1 large bunch fresh oregano destalked and chopped
- 300 ml water
Instructions
- Put all the ingredients except the water into a bowl, then slowly add the water and mix in with your hands until all the flour on the sides of the bowl has been incorporated.
- Tip the dough out onto a lightly floured surface and knead for 6 minutes.
- Put the dough back in the bowl and leave for 2 hours.
- Line a baking tray.
- Tip the dough out onto your floured surface and shape into a ball, then slightly flatten with your hands and dust with flour.
- Using a knife, mark out a square shape on top of the dough, put on the baking tray and leave to rise for 1 hour.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Bake for 30 minutes until golden brown, then transfer to a wire rack to cool.
Nutritional Information
Calories: 862 kcal | Carbohydrates: 107 g | Protein: 15 g | Fat: 44 g | Fiber: 14 g | Sugar: 14 g
