Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, hijiki seaweed pain de campagne using a bread machine. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Hijiki Seaweed Pain de Campagne Using a Bread Machine is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Hijiki Seaweed Pain de Campagne Using a Bread Machine is something which I have loved my whole life.
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. Stir in the whole wheat flour until the mixture resembles a thick batter. This easy Dutch Oven Pain de Campagne integrates two of my favorite bread-baking techniques - the BBA method, as outlined in the Bread Baker's Apprentice by Peter Reinhart, and the Forkish process, as presented in Flour, Water, Salt, Yeast by Ken Forkish.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have hijiki seaweed pain de campagne using a bread machine using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Hijiki Seaweed Pain de Campagne Using a Bread Machine:
- Prepare Dried hijiki seaweed (hijiki buds)
- Get ☆All purpose flour
- Prepare ☆Sugar
- Prepare ☆Salt
- Get ☆Dry yeast
- Get ☆Lukewarm water
- Prepare Sesame oil
A bread machine can complete the full bread-making process, from mixing to kneading, to rising, to baking. Just place the ingredients in the machine's bread pan and walk away. In two to three hours you will have freshly baked bread. But this countertop appliance can also make a lot more than just loaves of bread, from pizza dough, cinnamon rolls, hamburger and hot dog buns, and even doughnuts.
Steps to make Hijiki Seaweed Pain de Campagne Using a Bread Machine:
- 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.
- 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).
- Once the first rise has finished, remove the dough, form into one mass, cover with a damp cloth and let rest for 15 minutes.
- 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.
- Preheat the oven to 250 ℃. Cover the banneton with a sheet of kitchen parchment paper, and invert the dough onto the paper.
- Slash the top of the loaf in a crisscross pattern, and drizzle some sesame oil into the slits.
- Reduce the oven temperature from 250 to 210 ℃ and bake for 30 minutes. Please adjust the time and temperature depending on your oven.
- This bread packed with hijiki and is delicious.
Using the bread machine to make the dough makes it so easy! Use the DOUGH setting for mixing, then BAKE with the control set to light.. Using the bread machine to make the dough makes it so easy! This recipe flies in the face of conventional wisdom. My bread machine instructions, "Electric Bread" cookbook, and even the bottle of yeast said to not allow the yeast to touch the liquid in advance.
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