Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, hijiki seaweed pain de campagne using a bread machine. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Hijiki Seaweed Pain de Campagne Using a Bread Machine is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Hijiki Seaweed Pain de Campagne Using a Bread Machine is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook hijiki seaweed pain de campagne using a bread machine using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Hijiki Seaweed Pain de Campagne Using a Bread Machine:
- Make ready 3 grams Dried hijiki seaweed (hijiki buds)
- Prepare 200 grams ☆All purpose flour
- Prepare 5 grams ☆Sugar
- Make ready 3 grams ☆Salt
- Take 3 grams ☆Dry yeast
- Take 120 grams ☆Lukewarm water
- Prepare 1 dash Sesame oil
Just put all ingredients in the machine. And wait for a few hours. 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.
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.
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. I use the Zojirushi Bread Machine shown in the photo. I only use the quick dough cycle in making my breads. When the dough is done, I remove it from the bread machine and prepare my bread dough as per the instructions below.
So that is going to wrap this up for this special food hijiki seaweed pain de campagne using a bread machine recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
