Pain de Campagne

Although classified as a French sourdough bread, this recipe combines white bread flour and rye flour with seeds and aromatic herbs. It can also be prepared using instant or fresh yeast. Delicious when served with cream cheese or enjoyed in a classic French onion soup.

Pain de Campagne

Preparation time: 10 minutes

Proving time: 3 hours

Baking time: 30 minutes

Yield: 1 Loaf

Ingredients:

400g Strong white bread flour

100g Rye flour

10g Salt

20g Fresh Yeast / 7g instant yeast 

50g Soft butter

300ml Water

30g Dried rosemary/thyme

20g Sesame seeds

Method:

1.    Place all ingredients, except the water, into a bowl and mix together using your hands. Fresh yeast should added to a small amount of water and added during step 2.

2.    Make a well in the centre of the bowl and pour in half of the water. Mix the dry ingredients and water together. Make another well, add the remaining water, and mix until fully combined.

3.    Dust a work surface with rye flour and knead the dough for about 6 minutes, until it becomes smooth and workable.

4.    Place the dough in a large bowl greased with olive oil, cover with cling film, and allow it to rise for 2 hours.

5.    Tip the dough onto a floured surface, shape it into a ball, flatten slightly with your hands, and dust lightly with flour.

6.    Place the dough ball into a floured proofing basket (banneton). Using a sharp knife, score a square on top of the dough. Allow it to rise for another hour.

7.    Preheat the oven to 220°C / 428°F. Transfer the dough to a lightly floured baking tray and bake for about 30 minutes.

8.    Remove from the oven and allow to cool. Serve with fresh cream cheese.