Quick and Easy Artisan Pain De Campagne-Pane Rustica

May 09, 2023May 9, 20230 0

Quick and Easy Artisan Pain De Campagne-Pane Rustica for your daily bread needs

by The Chefin Bread

Prep

10 min

Cook

30 min

Ready In

2 hours 40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

170

Sugar

Fat

Quick and Easy Artisan Pain De Campagne-Pane Rustica is a rustic French bread that is easy to make and delicious to eat. It is perfect for daily consumption due to its simplicity. The crusty and fluffy interior makes it the perfect bread to be paired with different kinds of food. This bread can also be used in making sandwiches.

Instructions

1.	In a large bowl, combine the water, yeast, and salt, stirring to dissolve.
2.	Add the rye flour, whole wheat flour, and all-purpose flour, mixing until well combined.
3.	Cover the bowl with a damp towel and let the dough rest for 2 hours.
4.	Preheat the oven to 450 degrees F (232 degrees C).
5.	Dust the pizza peel with cornmeal.
6.	Scoop out a grapefruit-sized piece of dough, shaping it into a ball and placing it onto the pizza peel.
7.	Allow the dough to rest for 20 minutes, and then slice a cross into the top of the dough with a sharp knife.
8.	Slide the dough onto the preheated pizza stone and bake for 30 minutes, or until golden brown and crusty.

PROS

This bread is easy to make and requires very few ingredients.

The crust is crisp and golden while the inside is soft and chewy.

It is perfect for sandwiches or dipping in olive oil and balsamic vinegar.

CONS

The bread requires a 2-hour rise time, which may be inconvenient for some.

The crust can be quite hard, which may be difficult for some people to chew.

HEALTH & BENEFITS

This bread is made with whole wheat and rye flours, which are both high in fiber and protein.
It is also low in fat and sugar, making it a healthy option for those watching their weight.

	3 cups lukewarm water
	1 1/2 tablespoons granulated yeast
	1 1/2 tablespoons kosher salt
	3/4 cup rye flour
	3/4 cup whole wheat flour
	5 cups unbleached all-purpose flour
	cornmeal , for the pizza peel