Chocolate Pain de Campagne with Coconut and Nuts

1. 1

   Add ingredients in a bowl except for those marked and .

2. 2

   Mix, knead well, then add the ingredients.

3. 3

   Knead until evenly mixed.

4. 4

   Leave to proof.

5. 5

   (1st rising)

6. 6

   After the dough has proofed, punch the air out and form into a round shape.

7. 7

   Rest for 20 minutes.

8. 8

   Now, roll the dough out like in this picture and top with the chocolate.

9. 9

   Fold the dough around the chocolate and make round shape again.

10. 10

    Transfer this into a bread-rising container dusted with flour (not listed).

11. 11

    Leave to proof.

12. 12

    (2nd rising)

13. 13

    Take the dough out from the container and cut slits on the top like in this picture.

14. 14

    Bake in an oven preheated to 230C for 8 minutes, then turn down to 210C for another 17-20 minutes.

15. 15

    This recipe used sudachi citron with natural yeast starter

16. 16

    This used mint extract with natural yeast starter.

17. 17

    I love this herb and chocolate combination!

18. 18

    This used raisin extract with natural yeast starter.

19. 19

    Mixed with black cocoa powder and soy milk.

* Per serving · 4 servings · Values may vary.

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