Dish

Pain de Campagne

Pain de Campagne is made with a combination of wheat and rye flour, which gives it a unique flavor and texture. The dough is typically fermented for several hours or overnight, which helps to develop the bread's flavor and texture. Once the dough has risen, it is shaped into a round loaf and baked in a hot oven. The resulting bread has a crispy crust and a soft, chewy interior. Pain de Campagne is a versatile bread that can be used for sandwiches, toast, or as a side dish for soups and stews.

European cuisine› Western European cuisine› French cuisine

Bread› Rye Bread

Origins and history

Pain de Campagne originated in rural France, where it was a staple food for farmers and laborers. The bread was typically made with locally grown wheat and rye flour, and was baked in wood-fired ovens. Today, Pain de Campagne is still a popular bread in France and is enjoyed around the world.

Dietary considerations

Pain de Campagne is not suitable for those with gluten intolerance or celiac disease.

Variations

There are many variations of Pain de Campagne, including those that are made with different types of flour, such as spelt or barley. Some recipes also call for the addition of nuts, seeds, or dried fruit to the dough.

Presentation and garnishing

Pain de Campagne can be presented as a whole loaf or sliced. It can be garnished with herbs or seeds to add flavor and texture.

Tips & Tricks

To achieve the best flavor and texture, it is important to use high-quality flour and to allow the dough to ferment for several hours or overnight.

Side-dishes

Pain de Campagne pairs well with a variety of side dishes, including soups, stews, and salads. It is also delicious when served with cheese and charcuterie.