Made With a Bread Machine Forest Nut Pain de Campag

Name: Made With a Bread Machine Forest Nut Pain de Campagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Bread (strong) flour; 50 grams Whole wheat flour (Graham flour if you have it); 15 grams Brown sugar (or powdered dark brown sugar); 20 grams Shortening; 3 1/2 grams Salt; 130 to 140 ml Water; 40 grams Walnuts; 35 grams Peeled chestnuts (1 small bag); 40 grams Mixed dried fruits (raisins, cranberries etc.); 3 1/2 grams Dry yeast; 1 Joshinko; 1 dash Poppyseeds if you have them

Servings: persons

150 grams Bread (strong) flour
50 grams Whole wheat flour (Graham flour if you have it)
15 grams Brown sugar (or powdered dark brown sugar)
20 grams Shortening
3 1/2 grams Salt
130 to 140 ml Water
40 grams Walnuts
35 grams Peeled chestnuts (1 small bag)
40 grams Mixed dried fruits (raisins, cranberries etc.)
3 1/2 grams Dry yeast
1 Joshinko
1 dash Poppyseeds if you have them

1
Roast the walnuts in a 160C oven for 10 minutes, watching it so it doesn't get burned.
2
Put all the ingredients in the bread machine.
3
Put the nuts and dried fruits in the side container if the machine has one, and the dry yeast in the yeast container if there is one.
4
Choose the raisin bread program and switch the machine on.
5
Take the dough out after the 1st rising and divide into two.
6
Round out each portion of dough, cover with plastic and rest for 10 minutes.
7
When the dough has rested, roll each ball of dough out into a flat circle and roll up from the edge.
8
Pinch the seam to close securely.
9
Fold back both pointed ends too and secure, to form an oval shaped loaf.
10
Line a baking sheet with kitchen parchment paper, and place the loaves on it, seam side down.
11
Cover with plastic wrap and use the oven's bread rising setting to raise the dough (2nd rising) for 20 to 25 minutes.
12
When the 2nd rising is done, take the dough out and start preheating the oven to 220C.
13
Mist the raised dough with a mister, dust with the joshinko flour using a tea strainer.
14
Slash the top of each loaf in a leaf pattern using a razorblade.
15
Optionally sprinkle with poppyseeds.
16
Bake for 20 to 25 minutes at 220C and it's done.
17
The crispy, natural sweetness is so good!
18
You can also just bake it in the bread machine using a timer.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 grams Bread (strong) flour, 50 grams Whole wheat flour (Graham flour if you have it), 15 grams Brown sugar (or powdered dark brown sugar), 20 grams Shortening, and more.

Yes, Made With a Bread Machine Forest Nut Pain de Campagne falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Made With a Bread Machine Forest Nut Pain de Campagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions