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Before you jump to Whole Wheat Pain de Campagne recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

We all know that, in order to really be healthy and balanced, nutritious and balanced diets are important as are good amounts of exercise. The worst part is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. At the conclusion of the day, most of us want to go home, not to the gym. A hot, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You will be delighted to discover that becoming healthy doesn’t have to be hard. If you keep at it, you’ll get all of the required foods and activites. Here are some simple ways to get healthy.

Walk up the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. This isn’t as easy to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a superb way to get some extra exercise. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. Lots of people opt for the easy elevator ride instead of making an attempt on the stairs. Even if you only have one flight to climb, climbing along it during the day is a great way to get extra exercise.

There are a good deal of things that contribute to your getting healthy. Extensive gym visits and directly defined diets are not always the solution. You can do small things each day to improve upon your health and lose weight. Make shrewd choices every day is a great start. A good amount of physical activity each day is also important. Remember: being healthful isn’t just about slimming down. You want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to whole wheat pain de campagne recipe. To cook whole wheat pain de campagne you need 9 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to make Whole Wheat Pain de Campagne:

1. You need 200 grams ◆Bread (strong) flour - Lys d'Or brand recommended
2. You need 50 grams ◆Whole wheat flour (finely milled type)
3. Prepare 10 grams ◆Sugar
4. Get 3 grams ◆Salt
5. Get 3 grams ◆Dry yeast
6. Take 162 grams ◆Lukewarm water (use cold water in the summer)
7. Get 1 Joshinko or bread flour
8. Take 1 Stainless steel bowl
9. You need 1 Banneton (round bread rising bowl)

Steps to make Whole Wheat Pain de Campagne:

1. Combine the bread flour (Lys d'Or flour) and whole wheat flour, and sift twice.
2. Put the ◆ ingredients in a bread machine, and start the "dough only" program. After 6 to 7 minutes stop the machine, take the dough out into a bowl, and round off lightly.
3. Cover the bowl with plastic wrap and use your oven's "bread-rising" setting to let it proof at 35°C for 30 to 40 minutes until doubled in volume (1st rising).
4. After the 1st rising is done, round off the dough again, cover with plastic wrap, and leave to rest for 20 to 30 minutes.
5. Dust a banneton (round bread rising bowl) with 1/2 tablespoon of joshinko or bread flour using a tea strainer.
6. Deflate the rested dough, and round it off so it has a smooth, taut surface. Place it in the floured banneton with the seam side facing up, and cover with plastic wrap again.
7. Leave it to rise again at 35°C for 25 to 30 minutes until it has increased to 1.5 times its original size (2nd rising). Preheat the oven, including the oven tray and stainless steel bowl, to 250°C.
8. Cover the banneton with a sheet of kitchen parchment paper and invert the dough onto the paper.
9. Slash the top of the loaf 5 mm deep with a moistened knife.
10. Take the stainless steel bowl out, place the dough, paper and all, onto the oven tray, and invert the bowl over the loaf.
11. Lower the oven temperature to 210 °C and bake for 20 to 25 minutes. Take the bowl off 10 minutes in. If it looks like the top of the loaf is browning too fast, cover it with a piece of aluminium foil.
12. When the bread has finished baking, leave it to cool a bit on a cooling rack, then store in a plastic bag to prevent it from drying out.
13. I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the dough puffed up.
14. It looks like this when sliced. It has a nice color and looks delicious.

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